Description
This hearty Beef and Barley Stew is a comforting and satisfying dish that is perfect for a cozy meal. Tender beef, barley, and vegetables simmered in a flavorful broth create a delicious and nutritious stew.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 ounces mushrooms, sliced
Broth and Seasonings:
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- ¾ cup pearl barley
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare Beef: Heat olive oil in a Dutch oven, season beef with salt and pepper, and sear until browned. Set aside.
- Sauté Vegetables: In the same pot, cook onion, garlic, carrots, celery, and mushrooms until softened.
- Add Seasonings and Broth: Stir in tomato paste, thyme, and paprika. Return beef to the pot and add broth, tomatoes, Worcestershire sauce, barley, and bay leaves.
- Simmer: Bring to a boil, then simmer covered for 1 ½ to 2 hours until beef is tender and barley is cooked.
- Finish and Serve: Adjust seasoning, remove bay leaves, and garnish with parsley before serving.
Notes
- For richer flavor, ensure beef is well seared and don’t skip browning.
- This stew reheats well and tastes even better the next day.
- Can be made in a slow cooker on low for 7 to 8 hours.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 95 mg
