Description
This Old Fashioned Beef Barley Stew is a hearty, comforting dish perfect for chilly days. Tender chunks of beef are browned and then simmered with pearl barley, vegetables, and aromatic herbs in a rich beef broth, creating a nourishing stew full of deep flavors and satisfying textures.
Ingredients
Scale
Beef and Broth
- 1½ lbs beef stew meat, cut into bite-sized pieces
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons olive oil
Vegetables and Herbs
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef stew meat in batches, making sure to brown all sides thoroughly. This step locks in flavor. Once browned, remove the beef pieces and set them aside.
- Sauté Vegetables: In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté these vegetables for about 5 minutes or until they soften and the onions become translucent, building the stew’s flavor base.
- Combine Ingredients: Return the browned beef to the pot with the sautéed vegetables. Stir in the pearl barley, beef broth, undrained diced tomatoes, dried thyme, dried oregano, bay leaf, and season with salt and pepper according to taste.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally. This slow simmer cooks the beef until it’s tender and allows the barley to fully absorb the flavors and become cooked through.
- Final Touches: In the last 10 minutes of cooking, stir in the optional frozen peas to add a pop of color and sweetness. Taste the stew and adjust the seasoning if needed. Remember to remove the bay leaf before serving.
- Serve: Ladle the stew into bowls and garnish generously with freshly chopped parsley. Enjoy this warm, filling classic stew.
Notes
- You can substitute pearl barley with other grains like brown rice, but cooking times may vary.
- For a thicker stew, simmer uncovered for the last 15 minutes to reduce the liquid.
- If you prefer a less chunky texture, you can partially blend some of the stew before adding peas.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
