Hearty Beef and Barley Stew
Dive into a bowl of pure comfort with this hearty beef and barley stew, a timeless classic brimming with rich flavors and soul-warming goodness. Tender chunks of seared beef chuck are simmered to perfection alongside wholesome vegetables like carrots, celery, potatoes, and mushrooms, creating a robust base for this satisfying dish. Pearled barley adds a delightful nutty chew, while aromatic herbs such as thyme and bay leaf elevate the savory broth to gourmet levels. Perfect for cozy nights, this stew is slow-cooked to ensure every spoonful is packed with depth and warmth. With simple ingredients and just the right amount of effort, this one-pot wonder serves as a filling, family-friendly meal that warms you from the inside out. Don't forget a sprinkle of fresh parsley for a bright finish!
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 8 ounces mushrooms, sliced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 0.75 cup pearled barley, rinsed
- 1 bay leaf
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, searing until browned on all sides. Remove the browned beef and set it aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion and cook for 4-5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the carrots, celery, potatoes, and mushrooms. Stir and cook for 5-6 minutes.
Return the browned beef to the pot.
Pour in the beef broth and diced tomatoes (with their juice), and stir to combine.
Add the rinsed pearled barley, bay leaf, thyme, and the remaining 0.5 teaspoon of salt. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the stew gently for 1.5-2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
Ladle the stew into bowls and garnish with chopped parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 9474 mg | 412% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 24.8 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 420 mg | 32% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5941 mg | 126% | |
*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.
