This Beef and Barley Stew recipe is a great choice for a warm and comforting night in. With its combination of tender beef, chewy barley, and flavorful vegetables, this hearty stew packs a flavorful punch while also providing a satisfying and filling meal.
One of the best things about this recipe is how easy it is to make. With just a few basic pantry staples and one pot, you can create a delicious and nutritious meal that will warm you up from the inside out.
To start, the beef is carefully seared to lock in its flavor before being combined with onion, carrots, celery, garlic, and herbs to form a fragrant base for the broth. The barley is then added, along with beef broth, water, and tomato paste, creating a savory and satisfying broth that is simmered low and slow to ensure that the beef and barley cook perfectly.
For those who desire a touch of sweetness and color, optional frozen peas can be stirred in for a pop of flavor. The result is a bowl of comforting stew that is both nourishing and satisfying.
In conclusion, if you are looking for a delicious and easy meal that will warm you to your core, then this Beef and Barley Stew recipe is a great choice. It’s a satisfying meal that will leave you feeling full, warm, and content, ready to face whatever challenges lie ahead.
Beef and Barley Stew Recipe
Ingredients
- 1 pound (453.6 g) beef stew cut into bite sized pieces
- 1/2 cup (93.3 g) barley
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon (0.5 teaspoon) black pepper
- 4 cups (973.8 g) beef broth
- 1 cup (240 g) water
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 cup (147.1 g) frozen peas
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Cut beef stew meat into bite sized pieces
- Chop onion, carrots, and celery
- Minced garlic
- Heat olive oil in a pot
- Sear beef in the pot
- Add onion, carrots, celery, garlic, thyme, rosemary, salt, and black pepper
- Cook until vegetables are softened and fragrant
- Add barley, beef broth, water, tomato paste, and bay leaves
- Bring to a boil then reduce heat to low and simmer for 45 minutes to 1 hour or until beef and barley are tender
- Add frozen peas if desired and cook for additional 5-10 minutes
- Garnish with chopped parsley before serving.
Notes
2. Cut the beef stew meat into bite-sized pieces for easy cooking and eating.
3. Chop the vegetables into uniform sizes to ensure even cooking.
4. Heat the pot before adding the olive oil to prevent sticking and ensure even distribution of heat.
5. Sear the beef to seal in the juices and flavor.
6. Add the vegetables, herbs, and seasoning to create depth of flavor.
7. Cook until vegetables are softened and fragrant to release their flavor and aroma.
8. Add the barley, beef broth, water, tomato paste, and bay leaves to create a flavorful broth.
9. Bring to a boil and then reduce the heat to low for a slow and gentle simmer.
10. Cook for 45 minutes to 1 hour or until beef and barley are tender.
11. Add the frozen peas if desired and cook for an additional 5-10 minutes.
12. Garnish with fresh parsley to add color and flavor to the dish.
Nutrition
Data source: USDA
Storage Tips
This beef and barley stew recipe can last up to 3-4 days in the refrigerator if stored properly in an airtight container. If you would like to freeze the stew for later consumption, it can last up to 3 months in the freezer.
When storing in the fridge or freezer, make sure that the stew has cooled down completely before putting it in an airtight container. Label the container with the date it was made, and make sure to store it in the back of the fridge or freezer where it is the coldest.
To defrost the stew, take it out of the freezer and place it in the fridge overnight to allow it to thaw slowly. Alternatively, you can defrost it in the microwave or in a pot on the stove over low heat, stirring frequently to prevent burning.
When reheating the stew, make sure it reaches an internal temperature of 165°F to ensure it is safe to eat. You can reheat it on the stove over low heat or in the microwave, stirring occasionally. Garnish with fresh parsley before serving.
Recipe Variations
1. Vegetarian Barley Stew: Substituting beef with chickpeas, mushrooms, and tofu to make a vegetarian version of the stew. Vegetable broth can be used instead of beef broth to maintain the taste.
2. Spicy Beef and Barley Stew: Add some spice to the traditional recipe by using chili powder and jalapenos. You can also add more black pepper.
3. Creamy Beef and Barley Stew: Add some heavy cream or coconut milk to make the stew creamy. A pinch of nutmeg can also be added for extra flavor.
4. Mediterranean Beef and Barley Stew: Adding Greek seasoning, canned tomatoes, and olives give the dish a Mediterranean flair.
5. Crockpot Beef and Barley Stew: Cooked slowly on low heat overnight, this recipe has a deeper flavor with tender beef and vegetables.
6. Irish Beef and Guinness Barley Stew: Add a can of Guinness beer for a rich flavor to the dish. You can also use lamb or venison instead of beef.
7. Asian Beef and Barley Stew: Incorporating soy sauce, ginger, and red pepper paste give the recipe an Asian twist.
8. Instant Pot Beef and Barley Stew: Cook the recipe faster using an Instant Pot. Pressure cooking makes the beef and barley extra soft and tender.
What To Serve With
1. Crusty bread or rolls for dipping into the stew
2. Green salad with a light vinaigrette dressing
3. Roasted or steamed vegetables such as carrots, parsnips, or broccoli
4. Mashed potatoes or sweet potatoes for a comforting side
5. Cornbread or biscuits for a Southern-inspired twist
6. Roasted root vegetables such as turnips or rutabagas
7. A glass of red wine to complement the rich flavors in the stew.
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