Beef and barley stew is the kind of meal that brings comfort with every bite. It’s made with tender beef, hearty vegetables, and chewy barley, all simmered together in a rich, flavorful broth. This one-pot dish is perfect for cold days or when you just want something warm and satisfying.
Why We Love This Beef and Barley Stew Recipe
This beef and barley stew stands out for several reasons. First and foremost, it’s unbelievably comforting. The combination of flavors and textures makes every bite a satisfying experience. Additionally, it is a straightforward recipe that allows you to take advantage of budget-friendly ingredients, making it accessible to everyone.
You can customize this stew with your favorite vegetables and herbs. Furthermore, it’s perfect for meal prep, giving you delicious leftovers that taste even better the next day. Once you try this recipe, you’ll find it hard to resist making it regularly.
Ingredients about Beef and Barley Stew
To create a delicious beef and barley stew, you’ll need the following ingredients:
- 2 tbsp olive oil, divided
- 2 lbs of chuck, diced into chunks
- 1 small yellow onion, diced
- 4 cloves of garlic, minced
- 8 cups of beef broth
- 1-2 bay leaves
- Sea salt and freshly cracked pepper, to taste
- 8 oz of mushrooms, sliced
- 3 stalks of celery, diced
- 3 carrots, diced
- 5-6 fingerling potatoes, diced
- 1/2 cup of pearled barley
- 1/2 cup frozen peas
- 2 tbsp cornstarch mixed with a little cold water
How to Make Beef and Barley Stew Directions
Creating this delicious beef and barley stew is a relaxed process that results in a hearty meal. Here’s how you do it:
Preheat your oven to 275 degrees Fahrenheit. This low temperature will help the beef become tender during cooking.
Sear the beef: In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the diced chuck in batches. Sear for about 2-3 minutes until it’s caramelized on all sides. Avoid overcrowding the pot, as it may cause the beef to steam rather than sear.
Sauté onion and garlic: Once you have browned all the beef, add the diced yellow onion and minced garlic to the Dutch oven. Stir and cook for another 2-3 minutes until the onion becomes translucent and soft.
Add broth and seasonings: Pour in the beef broth, add 1-2 bay leaves, and season generously with sea salt and freshly cracked pepper. Stir everything together, ensuring the beef is submerged in the broth.
Cook in the oven: Cover the Dutch oven with a lid and place it in your preheated oven. Let it cook for 2-3 hours. This slow cooking will break down the meat, making it incredibly tender.
Prepare the vegetables: While the beef is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes until they turn golden brown and release their moisture.
Combine everything: Once the beef is cooked, remove the Dutch oven from the oven and bring it back to the stovetop over medium heat. Add the sautéed mushrooms, diced carrots, celery, fingerling potatoes, and pearled barley to the soup. Stir well to combine.
Simmer the stew: Cover the pot again and allow it to cook on the stovetop over medium-low heat for 45-60 minutes, or until the vegetables are tender and the barley is cooked through.
Thicken the stew: In a small bowl, mix the cornstarch with a little cold water until completely dissolved. Gradually stir this mixture into the boiling stew. This will help thicken your stew to your desired consistency.
Final touches and serve: Remove the stew from the heat and let it sit for a few minutes. Taste and adjust the seasoning if needed. Serve hot, and enjoy!
How to Serve Beef and Barley Stew
Serving beef and barley stew is as delightful as making it. This dish shines as the main event on your dinner table. Here are some ideas on how to serve it:
- In bowls: Ladle generous portions of the stew into deep bowls. This allows everyone to appreciate the hearty ingredients.
- With crusty bread: Offer slices of crusty bread or rolls on the side. A good piece of bread complements the stew perfectly and allows you to soak up every drop of the flavorful broth.
- With fresh herbs: Consider garnishing the stew with freshly chopped parsley or thyme for a pop of color and flavor.
- With side salads: A simple green salad or coleslaw can balance the rich flavors of the stew, adding freshness to your meal.
- As leftovers: This stew makes for fantastic leftovers. Just reheat and enjoy again!
Expert Tips: Beef and Barley Stew
Creating the perfect beef and barley stew requires a few insider tips. Here are some expert suggestions to elevate your dish:
- Choose the right cut of beef: Chuck is ideal for stews due to its flavor and tenderness when cooked low and slow. For an even richer flavor, consider using grass-fed beef.
- Sauté mushrooms for depth: Don’t rush the mushroom sautéing step. Browning them will enhance their flavor, adding depth to your stew.
- Season gradually: Always taste your dish as it cooks. Adding salt and pepper in stages allows you to control the seasoning better.
- Don’t rush the cooking: The beauty of a good stew is in the slow cooking process. Patience is key here; allow the flavors to meld beautifully.
- Let it rest: If you have time, let the stew sit for a few hours after cooking. This resting period allows the flavors to deepen even further.
How to Store Beef and Barley Stew
Storing your beef and barley stew is simple and ensures you can enjoy it later. Here’s how:
- Cool down: Allow the stew to cool to room temperature before storing. This helps maintain the quality of the dish.
- Use airtight containers: Transfer the stew into airtight containers. These will keep it fresh and prevent any unwanted odors in your fridge.
- Refrigerate: The stew can be kept in the refrigerator for up to three days. If you wish to store it longer, consider freezing it.
- Freezing option: For freezing, place the stew in freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to three months.
- Reheating: When you’re ready to enjoy it, simply thaw overnight in the fridge (if frozen) and reheat on the stovetop or in the microwave until hot.
Variation of Beef and Barley Stew
While this traditional beef and barley stew recipe is delightful as is, there are a variety of ways to switch it up and make it your own. Here are some variations you might consider:
- Add more vegetables: Feel free to include other vegetables like bell peppers, zucchini, or green beans. These additions can enhance both the flavor and nutritional value.
- Herbs and spices: Experiment with different herbs and spices like thyme, rosemary, or even a pinch of cayenne pepper for some heat.
- Different grains: If barley isn’t your favorite, consider substituting with other grains like quinoa or farro. This will change the texture but can offer similar nutritional benefits.
- Swap proteins: For a twist, you can substitute the beef with chicken or turkey. Just be mindful of the cooking times, as different proteins will cook differently.
- Flavor boosters: Try adding a splash of Worcestershire sauce or a tablespoon of soy sauce for a richer flavor profile.
FAQs
What is beef and barley stew?
Beef and barley stew is a hearty dish made with tender beef, vegetables, and barley, simmered together in a flavorful broth. This one-pot meal is perfect for cozy gatherings.
How long does it take to make beef and barley stew?
The total time for preparing beef and barley stew is approximately 3 to 4 hours, including the slow cooking time in the oven and on the stovetop.
Can I use other types of meat?
Yes! While this recipe calls for beef, you can use other meats such as chicken or turkey, adjusting cooking times accordingly.
What can I serve with beef and barley stew?
Beef and barley stew is excellent on its own, but pairing it with crusty bread, side salads, or grilled vegetables can enhance your meal experience.
Beef and Barley Stew
Ingredients
Main Ingredients
- 2 tbsp olive oil, divided
- 2 lbs chuck, diced into chunks ideal for stews
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 8 cups beef broth for flavor and moisture
- 1-2 count bay leaves
- sea salt and freshly cracked pepper, to taste
- 8 oz mushrooms, sliced
- 3 stalks celery, diced
- 3 count carrots, diced
- 5-6 count fingerling potatoes, diced
- 1/2 cup pearled barley
- 1/2 cup frozen peas
- 2 tbsp cornstarch mixed with a little cold water for thickening
Instructions
Preparation
- Preheat your oven to 275 degrees Fahrenheit.
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and sear the beef in batches for about 2-3 minutes until caramelized on all sides.
- Add the diced onion and minced garlic to the Dutch oven and sauté for another 2-3 minutes until the onion becomes translucent.
- Pour in the beef broth, add the bay leaves, and season with salt and pepper.
- Cover the Dutch oven and place it in the oven for 2-3 hours.
- Heat the remaining tablespoon of olive oil in a skillet and sauté the mushrooms for 3-4 minutes until golden.
- Once the beef is tender, return the Dutch oven to the stovetop, add the sautéed mushrooms, diced carrots, celery, potatoes, and barley. Stir to combine.
- Cover and cook on medium-low heat for 45-60 minutes, until the vegetables are tender.
- Mix cornstarch with cold water, stir into the boiling stew, and thicken to your desired consistency.
- Let the stew sit for a few minutes, taste and adjust seasoning before serving.