Beef and Barley Stew
A hearty beef and barley stew that combines tender beef, savory vegetables, and wholesome barley, perfect for comforting meals and meal prep.
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.
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Notes
Serve with crusty bread, garnish with fresh herbs, and enjoy leftovers reheated. Letting the stew rest enhances flavor.