Classic Beef and Barley Stew

This Classic Beef and Barley Stew is a robust and deeply satisfying meal, perfect for a cold day. Tender chunks of beef, hearty barley, and a rich vegetable broth combine for a truly comforting experience.

• Prep time: 19 minutes
• Cook time: 42 minutes
• Total time: 61 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas (optional)

Instructions

1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Return the browned beef to the pot. Add the beef broth, rinsed barley, Worcestershire sauce, thyme, and bay leaves.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender.
8. Remove the bay leaves. Stir in the frozen peas (if using) and cook for an additional 5 minutes until heated through.
9. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Tips

• Browning the beef is crucial for developing deep flavor.
• Rinse the barley to remove excess starch, which can make the stew gummy.
• For a thicker stew, you can simmer uncovered for the last 30 minutes of cooking.

Frequently Asked Questions

How long can I store leftover stew?

This stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.

Can I use a different type of grain instead of barley?

While barley provides a classic chewiness, you could substitute with farro or even short-grain brown rice. Adjust cooking times accordingly, as they may vary.

What cut of beef is best for stew?

Beef chuck roast is ideal because it has good marbling and connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat.