German Beef and Barley Bake
Dive into the heart of hearty comfort food with this German Beef and Barley Bake, a soul-warming casserole perfect for cozy dinners. Featuring tender, slow-baked beef stew meat, nutty pearl barley, and a medley of vegetables infused with aromatic herbs like thyme and marjoram, this dish boasts layers of rich, savory flavor. A touch of tangy German mustard and sweet diced tomatoes adds a unique depth, while the easy oven method ensures the beef turns irresistibly tender. Ideal for feeding a crowd, this one-pot wonder is perfect for meal prep or weeknight family dinners. Garnish with fresh parsley for a pop of color and serve it piping hot to embrace the comforting taste of traditional German cuisine.
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Recipe Information
Ingredients
- 1.5 lbs beef stew meat, cubed
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup pearl barley
- 1 tsp dried thyme
- 0.5 tsp dried marjoram
- 2 bay leaves
- 1 cup diced tomatoes, canned
- 2 tbsp German mustard
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the beef stew meat with salt and black pepper on all sides.
Heat a large oven-safe skillet or Dutch oven over medium-high heat and add the vegetable oil. Sear the beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef from the skillet and set aside.
Lower the heat to medium and add the diced onion, carrots, and celery to the skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in 1 cup of the beef broth to deglaze the skillet, scraping up any browned bits stuck to the bottom with a wooden spoon.
Stir in the pearl barley, dried thyme, dried marjoram, and bay leaves. Add the remaining beef broth and bring the mixture to a simmer.
Return the seared beef to the skillet. Stir in the diced tomatoes and German mustard until evenly combined.
Cover the skillet or Dutch oven with a lid (or foil if using an oven-safe dish without a lid) and transfer it to the preheated oven.
Bake for 60-75 minutes, or until the beef is tender and the barley is fully cooked, stirring once halfway through to ensure even cooking.
Remove from the oven, discard the bay leaves, and let the dish rest for 5 minutes. Taste and adjust seasoning if needed.
Garnish with chopped parsley (if using) and serve warm. Enjoy this delicious German-inspired comfort food!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 671 mg | 14% | |
*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.
