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Beef and Barley Stew

A bowl of Beef and Barley Stew

Beef and Barley Stew is a hearty and comforting dish, serving six with approximately 350-400 calories per portion. Its leisurely 2-hour cooking time allows the beef to become tender and the barley to develop a hearty, chewy texture, while the medley of vegetables and aromatic herbs infuse the stew with rich flavors. With just 15 minutes of prep, this stew is a convenient and satisfying option for a wholesome, family-friendly dinner, and it can be easily reheated for additional meals, making it a practical choice for busy weeknights or meal planning.

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Untitled design.png

Servings

6

Prep Time:

15 min

Cook Time:

2 hours

INGREDIENTS:

  • 1 pound (450g) stewing beef, cut into bite-sized pieces

  • 1 cup pearl barley, rinsed and drained

  • 1 large onion, chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 8 cups beef broth

  • 1 cup diced tomatoes (canned or fresh)

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • Salt and black pepper to taste

  • 2 tablespoons vegetable oil

  • Chopped fresh parsley, for garnish

6

Servings

PREPARATION:

  1. Brown the Beef: In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef pieces and brown them on all sides. Remove the beef and set it aside.

  2. Sauté the Aromatics: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables are softened.

  3. Combine Ingredients: Return the browned beef to the pot. Add the rinsed pearl barley, diced tomatoes, beef broth, bay leaves, dried thyme, salt, and black pepper. Stir to combine all the ingredients.

  4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Be sure to stir occasionally and check if additional broth is needed during cooking.

  5. Adjust Seasoning: Taste the stew and adjust the salt and pepper to your liking.

  6. Serve: Remove the bay leaves and ladle the Beef and Barley Stew into bowls. Garnish with chopped fresh parsley and serve hot. Enjoy!

NOTES: 

Recommended to cook this in this Enameled Cast Iron Dutch Oven.


Enameled Cast Iron  Dutch Oven in red

A bowl of Beef and Barley Stew
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