Burgundy Barley Beef Stew
Warm up your soul with a hearty bowl of Burgundy Barley Beef Stew, the ultimate comfort food for chilly days. This rich and flavorful stew combines tender, slow-simmered beef chuck roast, earthy pearl barley, and a medley of wholesome vegetables like carrots, celery, and mushrooms. Infused with the deep, velvety notes of red wine and fragrant herbs like thyme and rosemary, this one-pot wonder delivers layers of savory goodness with every bite. Perfect for a cozy family dinner, this stew is best served steaming hot with a sprinkle of fresh parsley and a side of crusty bread to soak up the delicious broth. Ready in just over two hours, it’s a rewarding dish worth every simmering minute. Keywords: healthy beef stew recipe, slow-cooked beef stew, barley and beef stew, red wine stew recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 8 ounces mushrooms, sliced
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 0.75 cup pearl barley
- 2 tablespoons parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes. Season with salt and pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.
In batches, brown the beef cubes on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
In the same pot, add diced onions. Sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the sliced carrots, celery, and mushrooms, cooking for another 5 minutes until softened.
Pour in the red wine, scraping the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes.
Add beef broth, tomato paste, thyme, rosemary, and the bay leaf. Stir to combine.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 1 hour, stirring occasionally.
Add pearl barley to the stew and continue simmering for another 30-40 minutes, or until the barley is cooked and tender.
Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and garnish with chopped parsley before serving. Enjoy hot with crusty bread on the side!
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 26.2 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 404 mg | 31% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 5807 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
