Description
A hearty and comforting Old Fashioned Beef Barley Stew featuring tender beef, pearl barley, and a medley of vegetables simmered in a flavorful beef broth with herbs. This classic stew is perfect for a cozy meal and packed with wholesome ingredients.
Ingredients
Scale
Beef and Broth
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Grains and Seasonings
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef stew meat in batches and brown it on all sides to develop flavor. Remove the browned beef and set it aside.
- Sauté Vegetables: In the same pot, heat the remaining tablespoon of olive oil. Add chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté the vegetables until they soften, about 5 minutes, stirring occasionally.
- Combine Ingredients: Return the browned beef to the pot. Stir in the pearl barley, beef broth, undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and pepper. Mix everything well to combine the flavors.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking and to allow the beef to become tender and the barley to cook through.
- Final Touches: About 10 minutes before the cooking time ends, stir in the frozen peas if using. Adjust the seasoning with additional salt and pepper as desired. Remove the bay leaf before serving.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy your warm and nourishing Old Fashioned Beef Barley Stew!
Notes
- For a thicker stew, you can increase the cooking time slightly or uncover the pot toward the end to reduce excess liquid.
- Substitute pearl barley with hulled barley for a chewier texture, but adjust cooking time accordingly.
- This stew stores well and often tastes even better the next day as the flavors meld.
- To make it gluten-free, replace barley with quinoa or leave it out entirely.
- For a richer flavor, brown the beef in batches without overcrowding the pot to ensure proper caramelization.
