This hearty Beef and Barley Stew is warming and filling. With tender beef, chewy barley, and tasty veggies, it’s like a hug in a bowl on chilly days.
Plus, the best part? It practically cooks itself! I love making a big pot and enjoying the leftovers. They taste even better the next day!
Ingredients & Substitutions
Beef Stew Meat: I like to use chuck roast for its rich flavor and tenderness when slow-cooked. If you’re looking for a leaner option, sirloin works too. Just remember that the richer cuts add more depth to the stew!
Barley: Pearl barley is perfect for this dish as it cooks nicely and adds a great texture. If you need a gluten-free option, substitute with quinoa or rice instead, but remember that they will change the cooking time and texture.
Vegetables: Carrots and celery add a classic flavor. Feel free to mix in other veggies like potatoes or parsnips if you have them on hand. They will add flavor and bulk to your stew.
Fresh Herbs: Rosemary and thyme are great for flavoring. If you don’t have fresh, use dried herbs, but halve the amount since dried are stronger. You can also use Italian seasoning for a different twist.
How Do I Get the Beef to Be Tender in the Stew?
Tender beef is all about cooking it low and slow! Browning the meat first adds flavor and color. After that, simmering it gently in the broth for about 1.5 to 2 hours is key. Here are some tips:
- Don’t rush the browning; it locks in flavor.
- Make sure to keep the lid on while simmering to keep moisture in.
- Check occasionally to ensure it isn’t boiling too vigorously, which can toughen the meat.
With this method, you will end up with super tender beef that melts in your mouth!
Beef and Barley Stew
Ingredients You’ll Need:
For the Stew:
- 1 1/2 pounds beef stew meat, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 cup diced tomatoes (canned or fresh)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cups fresh spinach or kale, chopped
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This hearty stew will take about 20 minutes of preparation time and around 1.5 to 2 hours of cooking time. So, in total, you’re looking at about 2 hours and 20 minutes until you can dig in and enjoy your delicious bowl of stew!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by seasoning the beef chunks generously with salt and black pepper. This will help enhance the flavor of the meat while it’s cooking.
2. Browning the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef in batches to avoid crowding the pot. Brown the beef on all sides, which should take about 5-7 minutes. After browning, remove the beef and set it aside on a plate.
3. Sautéing the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they are softened and the onion is translucent. Then, add the minced garlic and cook for another minute until it becomes fragrant.
4. Combining Ingredients:
Return the browned beef to the pot. Next, stir in the beef broth, pearl barley, diced tomatoes, Worcestershire sauce, chopped rosemary, thyme, and bay leaves. Mix everything together well.
5. Simmering the Stew:
Bring the stew to a boil. Once it reaches a nice boil, reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to ensure nothing sticks to the bottom.
6. Adding Greens:
About 10 minutes before you’re ready to serve, stir in the chopped spinach or kale. Cook just until the greens are wilted and bright.
7. Final Touches:
Remove the bay leaves before serving. Give the stew a taste, and if it needs it, adjust the seasoning with more salt and pepper.
8. Serving Time:
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve warm and enjoy the cozy, delicious flavors of your homemade beef and barley stew!
This stew is such a comforting dish, perfect for chilly days. The tender beef, chewy barley, and fresh vegetables come together beautifully in a rich broth that warms you up from the inside out!
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast is ideal for its tenderness, you can also use brisket or round steak. Just ensure the cut you choose is suitable for slow cooking so it becomes tender during simmering.
What If I Don’t Have Barley?
If you’re out of barley, you can substitute it with quinoa or rice. Keep in mind that cooking times may vary: quinoa usually cooks in about 15 minutes, while rice can take 20 to 30 minutes, so adjust accordingly!
Can I Make This Stew in a Slow Cooker?
Yes, you can! Simply brown the beef and sauté the vegetables in a skillet first, then transfer everything into a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender and flavorful.
How Long Will Leftovers Last?
Leftover Beef and Barley Stew can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it gently on the stove or in the microwave, stirring occasionally for even heating!
