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–+ servings
hearty beef and barley

Beef and Barley Stew

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

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

For enhanced flavor, you can deglaze the pot with a splash of red wine after removing the beef, and before adding the onions and garlic. This will lift the caramelized bits from the bottom of the pot, adding depth to your stew. Adjust the seasoning at the end, as the flavors develop during cooking and may require more salt or pepper.
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