Beef and Barley Stew: A Hearty Hug in a Bowl

I’ve included some videos below for those who prefer to watch rather than read.

Beef and barley stew is a cozy, filling meal perfect for chilly nights. This hearty dish combines tender chunks of beef with chewy barley and veggies in a rich broth. You can easily make this comforting stew in about two hours on the stovetop or in the oven.

The stew gets extra flavor from ingredients like wine, herbs, and tomato paste. It’s a great make-ahead meal that tastes even better the next day. You can also freeze portions for quick future dinners.

Exact Ingredients (Beef And Barley Stew) + Possible Substitutes

Here’s what you’ll need to make a tasty beef and barley stew:

• 1 pound beef stew meat, cut into cubes
• 1/2 cup pearl barley
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 4 cups beef broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• Use chicken or vegetable broth instead of beef broth
• Swap pearl barley for quinoa or rice
• Replace beef with chicken or turkey for a lighter stew
• Use dried mushrooms if fresh aren’t available

Don’t have stew meat? You can use chuck roast or sirloin tip, cut into cubes.

For a vegetarian version, try using chickpeas or lentils instead of beef. They’ll add protein and keep you full.

Remember, cooking is all about making it work for you. Feel free to add your favorite veggies or spices to make this stew your own!

Instructions

Start by heating olive oil in a large pot over medium heat. Season beef cubes with salt and pepper, then add them to the pot. Cook for 6-8 minutes, stirring now and then, until the meat is browned on all sides. Set the beef aside.

Next, toss in diced onions, carrots, and celery. Cook these veggies for 3-4 minutes until they start to soften. Add minced garlic and sliced mushrooms, cooking for another minute or two.

Pour in beef broth and add the browned meat back to the pot. Stir in barley, bay leaves, and any other herbs you like. Bring the mix to a boil, then lower the heat.

Let the stew simmer gently for about 2 hours. Keep the lid on but stir every so often. The beef should be tender and the barley soft when it’s done.

Before serving, taste and add more salt and pepper if needed. Take out the bay leaves. Ladle the hot stew into bowls and enjoy your hearty meal!

Tips, Tricks & Storing

To make the best beef and barley stew, try browning the meat first. This adds extra flavor to your dish. Don’t overcrowd the pan when browning – work in batches if needed.

Cut your veggies into similar sizes. This helps them cook evenly. Carrots and potatoes should be about 1-inch pieces.

For tender beef, cook the stew low and slow. A slow cooker works great for this recipe. Set it in the morning and come home to a delicious meal.

Taste and adjust seasoning before serving. You might want to add more salt, pepper, or herbs.

To store leftovers, let the stew cool completely. Put it in airtight containers and keep in the fridge for 3-4 days.

You can also freeze this stew. It will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

When reheating, add a splash of broth if the stew seems too thick. Warm it gently on the stove or in the microwave.

Don’t forget to remove the bay leaf before serving or storing! It’s not fun to bite into.