Description
This Old Fashioned Beef Barley Stew is a hearty and comforting dish perfect for colder days. 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
For the Stew:
- 1 ½ lbs beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup pearl barley
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup chopped potatoes (optional)
- chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften. Stir in the tomato paste, thyme, rosemary, salt, and pepper.
- Cook the Stew: Add the beef back to the pot along with the barley, beef broth, diced tomatoes, bay leaf, Worcestershire sauce, and potatoes if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
- Finish and Serve: Remove the bay leaf, adjust seasoning if needed, and garnish with chopped parsley before serving.
Notes
- For a richer flavor, use a splash of red wine when sautéing the vegetables.
- This stew tastes even better the next day and freezes well.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
