Beef and Barley Stew with Thyme (Printable)
A comforting bowl with tender beef, nutty barley, and aromatic thyme simmered to perfection.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
→ Grains
06 - 3/4 cup pearl barley, rinsed
→ Liquids
07 - 6 cups beef broth, low sodium
08 - 1 tbsp tomato paste
09 - 2 tbsp olive oil
→ Herbs & Seasonings
10 - 2 tsp fresh thyme leaves or 1 tsp dried
11 - 2 bay leaves
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 1 tbsp chopped fresh parsley for garnish
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches, browning on all sides. Remove browned beef and set aside.
02 - In the same pot, add onion, celery, and carrots. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in tomato paste and cook for 1 minute. Return beef to the pot.
04 - Add beef broth, barley, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
05 - Simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is cooked.
06 - Remove bay leaves. Adjust seasoning if needed.
07 - Ladle stew into bowls and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- This stew has an incredible depth of flavor that develops beautifully, making every spoonful a cozy hug from the inside out.
- It's one of those magical dishes that tastes even better the next day, perfect for meal prepping or having delicious leftovers.
02 -
- Don't skimp on the browning stage for the beef; those crusty bits at the bottom of the pot are pure flavor gold for your stew.
- Adding a splash of dry red wine after sautéing the veggies, letting it reduce slightly before the broth, truly elevates the entire dish.
03 -
- Invest in a good quality Dutch oven; its even heat distribution is perfect for slow simmering and preventing scorching.
- Brown your beef in small batches; overcrowding the pot steams the meat instead of searing it, missing out on crucial flavor development.