Picture a steaming bowl of Beef and Barley Stew, its hearty aroma enveloping your senses as the rich flavors invite you in.
This dish is delightfully simple to make, offering a comforting embrace with each spoonful.
The beef, barley, and vegetables transform into a tender medley, simmering into something truly special.
Let’s bring this cozy, soul-warming stew to life and savor its wholesome goodness together.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 cup pearl barley
- 4 cups beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Cook & Prep Time
To efficiently manage your time while preparing and cooking Beef and Barley Stew, you can follow this timeline:
- Reading and Preparation (~10 minutes)
- Spend a few minutes reading through the recipe thoroughly to understand the steps involved and gather all necessary ingredients and equipment.
- Prep Work (20 minutes)
- Chop the onion, mince the garlic, slice the carrots and celery, and cut the beef stew meat into 1-inch cubes.
- Measure out the pearl barley, beef broth, water, tomato paste, thyme, and frozen peas.
- Cooking (2 hours)
- 0:00-0:10: Heat olive oil in the pot and season the beef with salt and pepper.
- 0:10-0:20: Brown the beef on all sides, then remove and set aside.
- 0:20-0:25: Sauté onion and garlic until the onion is translucent.
- 0:25-0:27: Stir in carrots and celery, cooking for another 2 minutes.
- 0:27-0:30: Return beef to the pot, add pearl barley.
- 0:30-0:35: Pour in beef broth and water, stir in tomato paste, thyme, and bay leaf. Bring to a boil.
- 0:35-1:55: Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and barley is cooked.
- 1:55-2:00: Remove bay leaf and stir in frozen peas. Cook for an additional 5 minutes.
- Resting Time (10 minutes)
- Let the stew rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium-high heat.
Season the beef with salt and pepper.
Add beef to the pot and brown on all sides, then remove and set aside.
Add onion and garlic to the pot and sauté until onion is translucent.
Stir in carrots and celery, cooking for another 2 minutes.
Return beef to the pot and add pearl barley.
Pour in beef broth and water, then stir in tomato paste, thyme, and bay leaf.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 1.5 to 2 hours until beef is tender and barley is cooked.
Remove bay leaf and stir in frozen peas.
Cook for an additional 5 minutes until peas are heated through.
Let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Pair the stew with crusty bread to soak up the flavorful broth.
- Mashed Potatoes: Serve over mashed potatoes for a hearty and comforting meal.
- Side Salad: A fresh green salad can balance the richness of the stew.
- Steamed Vegetables: Complement the stew with a side of steamed vegetables for added nutrients.
- Rice: Spoon the stew over a bed of rice to create a filling and satisfying dish.
Storage
To store Beef and Barley Stew, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 4 days.
Alternatively, freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Beef and Barley Stew, cool completely.
Then transfer to airtight containers.
Leave space for expansion.
Label with date.
Freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
Reheat beef and barley stew gently on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave.
Cover the dish to retain moisture, and heat in short intervals.
Final Thoughts
Beef and Barley Stew is a hearty and comforting dish, perfect for a cozy meal.
The combination of tender beef, nutritious barley, and flavorful vegetables creates a well-rounded stew that’s both satisfying and delicious.
Adjust the seasoning to your preference, and don’t hesitate to add your own twist with additional herbs or spices.
Enjoy your homemade stew!
Frequently Asked Questions
Can I Substitute Another Grain for Barley in the Stew?
You can substitute barley with farro, quinoa, or brown rice. Each grain offers unique texture and flavor. Adjust cooking time accordingly: farro takes about the same as barley, while quinoa and rice cook faster. Monitor liquid levels.
What Type of Beef Is Best for This Stew?
You should use beef chuck for this stew. It’s marbled with fat, which breaks down during cooking, making the meat tender and flavorful. Cut it into 1-inch cubes for even cooking and ideal texture.
How Can I Make This Stew Gluten-Free?
Replace pearl barley with a gluten-free grain like quinoa or rice. Confirm your beef broth is certified gluten-free. Adjust the cooking time accordingly, as these substitutes might cook faster than barley. Always verify ingredient labels for hidden gluten.
Is There a Vegetarian Version of This Stew?
To make a vegetarian version, substitute beef with mushrooms or a beef substitute, use vegetable broth instead of beef broth, and skip the meat browning step. Confirm all ingredients, like barley, are certified vegetarian. Adjust seasoning accordingly.
What Wine Pairs Well With Beef and Barley Stew?
You’d pair a robust red wine like Cabernet Sauvignon or Merlot with the stew. Their bold flavors complement the hearty beef and barley, enhancing the dish’s richness. Confirm the wine’s tannins balance the stew’s savory depth.
Beef and Barley Stew
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 cup pearl barley
- 4 cups beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the beef with salt and pepper.
- Add beef to the pot and brown on all sides, then remove and set aside.
- Add onion and garlic to the pot and sauté until onion is translucent.
- Stir in carrots and celery, cooking for another 2 minutes.
- Return beef to the pot and add pearl barley.
- Pour in beef broth and water, then stir in tomato paste, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 1.5 to 2 hours until beef is tender and barley is cooked.
- Remove bay leaf and stir in frozen peas.
- Cook for an additional 5 minutes until peas are heated through.
- Let the stew rest for 10 minutes before serving.
Notes
