Description
This Old Fashioned Beef Barley Stew is a hearty and comforting dish that is perfect for a cozy meal. Tender beef, barley, and vegetables simmered in a flavorful broth create a satisfying stew that is sure to warm you up.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 6 cups beef broth
- 3/4 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1 cup chopped potatoes
- Chopped fresh parsley for garnish
Instructions
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef and brown on all sides, working in batches if needed. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery; cook for 5 minutes until softened. Add garlic and cook for 1 minute.
- Simmer the Stew: Return beef to the pot and stir in diced tomatoes, beef broth, barley, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until beef is tender and barley is cooked through. If using potatoes, add them during the last 30 minutes of cooking.
- Finish and Serve: Remove bay leaf before serving. Garnish with chopped parsley if desired.
Notes
- For even deeper flavor, brown the beef well and consider using a splash of red wine to deglaze the pan before adding broth.
- This stew reheats and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
