Hearty Beef Barley Vegetable Stew (Printable)
Comforting stew with tender beef, pearl barley, and vegetables for a filling meal.
# What You'll Need:
→ Meats
01 - 1½ lbs beef stew meat, cut into 1-inch cubes
→ Grains
02 - ¾ cup pearl barley, rinsed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 3 medium carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and cubed
09 - 1 cup frozen peas
10 - 1 can (14.5 oz) diced tomatoes, with juices
→ Liquids
11 - 6 cups low-sodium beef broth
12 - 1 cup water
→ Spices & Seasonings
13 - 2 teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How to Make It:
01 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Return the beef to the pot. Add potatoes, diced tomatoes (with juices), beef broth, water, thyme, rosemary, and bay leaves. Stir to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Stir in the barley. Cover and simmer for another 30–40 minutes, until the barley and beef are tender.
06 - Add the peas and cook for 5 more minutes. Discard bay leaves.
07 - Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley, if desired. Serve hot with crusty bread.
# Expert Advice:
01 -
- It fills the whole house with a smell that makes everyone drop their bags at the door.
- The barley gets perfectly chewy and absorbs all the savory beef flavor like a sponge.
02 -
- Do not rush the sear or you will miss out on the deep complex flavors that make this stew special.
- Barley continues to soak up liquid so add a splash of water the next day when reheating leftovers.
03 -
- Deglazing the pan with a splash of wine after searing the beef adds a layer of acidity that cuts through the richness.
- Taste the barley before serving as it can go from firm to mushy in a matter of minutes.