Description
This Old Fashioned Beef Barley Stew is a hearty and comforting dish that is perfect for a cozy dinner. Tender beef, wholesome barley, and flavorful vegetables simmered in a rich broth create a satisfying meal that is sure to warm you up.
Ingredients
Scale
Beef Stew:
- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
Vegetables:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
Other:
- 1 cup pearl barley
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup diced potatoes (optional)
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven. Brown the beef on all sides, working in batches if needed. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes until slightly softened. Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Cook the Stew: Return the beef to the pot. Add barley, beef broth, and bay leaf. Bring to a boil, then simmer covered for 1 1/2 to 2 hours, stirring occasionally. Add potatoes if using in the last 30 minutes.
- Finish and Serve: Stir in frozen peas before serving. Adjust seasoning, remove bay leaf, and garnish with parsley.
Notes
- This stew tastes even better the next day.
- For a richer flavor, deglaze the pan with a splash of red wine after browning the beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
