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Old Fashioned Beef Barley Stew

Old Fashioned Beef Barley Stew
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Rich and comforting beef barley stew with tender beef, hearty barley, and vibrant vegetables in a wine-infused broth. Perfect comfort food for family dinners.

Ingredients

Scale
  • 2 tablespoons oil, divided (vegetable or olive oil)
  • 2 pounds beef, cubed (chuck roast or stew meat, no larger than 3/4 inch)
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1 cup onion, diced
  • 3 stalks celery, sliced
  • 2 large carrots, sliced or diced
  • 2 cloves garlic, smashed and minced
  • 1/2 cup red wine (or substitute 6 tablespoons tomato paste)
  • 1 cup diced tomatoes, canned is fine
  • 6 to 8 cups beef broth (start with 6, add more for thinner consistency)
  • 1 cup barley, hulled or pearl, uncooked (don’t use instant)
  • 3 bay leaves
  • 2 sprigs fresh herbs (thyme and rosemary suggested, or 1/2 teaspoon dried)
  • Fresh parsley, for garnish
  • Worcestershire sauce, a few splashes (optional)

Instructions

  1. Pat beef cubes completely dry with paper towels and season generously with salt and pepper. Moisture prevents proper browning.
  2. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the beef cubes without crowding and sear for 2 to 3 minutes per side until deep golden brown. Remove to a plate and repeat with remaining beef.
  3. Add remaining oil to the same pot if needed. Add onions, carrots, and celery. Saute for 4 to 5 minutes until softened. Add garlic and cook 1 minute until fragrant and lightly golden.
  4. Pour in red wine and scrape up brown bits from bottom of pot with a wooden spoon. Let wine simmer and reduce by half, about 3 to 5 minutes. If using tomato paste, stir into vegetables and cook 2 to 3 minutes until darkened.
  5. Return browned beef and any juices to pot. Add diced tomatoes, 6 cups beef broth, barley, bay leaves, and herb sprigs. Stir well and season broth with salt and pepper to taste.
  6. Bring to a rolling boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour for pearl barley (or 1.5 hours for hulled barley) until beef is fork-tender and barley is plump and chewy with no hard centers. Check occasionally and add more broth if too thick.
  7. Remove bay leaves and herb sprigs. Taste and adjust seasonings. Add a few splashes of Worcestershire sauce if desired. Ladle into bowls and garnish with fresh chopped parsley.

Notes

  • Use chuck roast or shoulder for best results. Cut beef into uniform 3/4-inch cubes for even cooking.
  • Brown beef in batches to avoid overcrowding the pan. This creates a flavorful crust and prevents steaming.
  • Pearl barley cooks in 45 minutes to 1 hour while hulled barley needs 1.5 hours. Adjust total cooking time accordingly.
  • The stew thickens as it sits because barley absorbs liquid. Add more broth when reheating.
  • Wine substitute: Use 6 tablespoons tomato paste cooked until darkened, not 3 tablespoons.
  • For slow cooker: Brown meat and saute vegetables first, then cook on low 6 to 8 hours.
  • For Instant Pot: Use saute function for browning, then pressure cook on high 25 to 30 minutes with 10-minute natural release.

Nutrition

Find it online: https://www.benefitiany.com/beef-barley-stew/