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hearty beef stew recipe

Parmesan-Topped Beef Stew with Barley Base

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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 Italian
Servings 6 servings

Equipment

  • 1 large pot or Dutch oven
  • 1 Ladle
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Grater

Ingredients
  

  • 2 pound beef stew meat cubed
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 4 large carrots sliced
  • 3 stalk celery chopped
  • 1 cup pearl barley
  • 6 cup beef broth
  • 1 can diced tomatoes 14.5 ounces
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt to taste
  • pepper to taste
  • 1 cup Parmesan cheese grated
  • fresh parsley chopped for garnish

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Brown the beef stew meat on all sides, then remove from the pot and set aside.
  • In the same pot, add onions and garlic, cooking until onions are translucent.
  • Add carrots and celery, sautéing for an additional 5 minutes.
  • Stir in the pearl barley, ensuring it is well coated with the oil and vegetable mixture.
  • Return the beef to the pot, then add beef broth, diced tomatoes, bay leaves, and thyme.
  • Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce heat and let it simmer for about 2 hours, or until the beef is tender and barley is cooked.
  • Remove bay leaves before serving.
  • Ladle stew into bowls and top with grated Parmesan cheese.
  • Garnish with fresh parsley and allow the stew to rest for 10 minutes before serving.

Notes

For an additional depth of flavor, consider deglazing the pot with a splash of red wine after browning the beef. Monitor the stew during cooking to ensure the liquid level is adequate; add more broth if it gets too thick. Remember that the flavors will continue to develop as the stew rests, so don't skip the resting period.
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