Description
This Old Fashioned Beef Barley Stew is a hearty and comforting classic American main course. Tender beef cubes are seared and simmered with pearl barley, fresh vegetables, and aromatic herbs in a rich beef broth, creating a flavorful and nourishing stew perfect for cozy dinners.
Ingredients
Scale
Meat and Broth
- 1 ½ lbs beef stew meat (cut into 1-inch cubes)
- 6 cups beef broth
Vegetables and Aromatics
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup pearl barley
- 1 cup chopped potatoes (optional)
- Chopped fresh parsley for garnish (optional)
Seasonings and Others
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, and sear until browned on all sides. Remove the browned beef and set it aside.
- Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté the vegetables for 4 to 5 minutes until they begin to soften and become fragrant.
- Add Seasonings: Stir in the tomato paste, dried thyme, dried rosemary, salt, and black pepper. Mix everything well to coat the vegetables in the seasonings.
- Combine Ingredients: Return the seared beef to the pot along with the pearl barley, beef broth, diced tomatoes with their juices, bay leaf, Worcestershire sauce, and chopped potatoes if using. Stir to combine the ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 ½ to 2 hours. Stir occasionally to prevent sticking, and cook until the beef is tender and the barley is fully cooked.
- Final Touches: Remove the bay leaf from the stew. Taste and adjust the seasoning if necessary. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- For enhanced richness, add a splash of red wine while sautéing the vegetables.
- The stew tastes even better the next day as the flavors meld together.
- This stew freezes well; let it cool completely before freezing in airtight containers.
