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Beef and Barley Stew

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A hearty and rustic stew featuring tender beef, wholesome barley, and vegetables simmered in a rich, savory broth. Beef and Barley Stew is the perfect comforting meal for cold days, packed with nutrition and flavor.

Ingredients

  • 2 lbs stewing beef (such as chuck), cut into bite-sized cubes
  • 1 cup pearl barley
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 medium potatoes, diced (optional)
  • 6 cups beef broth or stock
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
  2. In the same pot, add more oil if needed and sauté onion, celery, and carrots until softened. Add garlic and cook 1 minute.
  3. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
  4. Return beef to pot. Add barley, potatoes (if using), beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, stirring occasionally, until beef and barley are tender. Add more broth or water if needed.
  6. Remove bay leaves. Taste and adjust seasoning. Garnish with parsley before serving.

Notes

  • For extra depth, add a splash of red wine along with the broth.
  • Quick barley can be used; add it during the last 30 minutes of cooking.
  • For a vegetarian version, use vegetable broth and mushrooms or lentils instead of beef.
  • Greens like kale or spinach can be added in the final 10 minutes.
  • Stew thickens as it sits; add broth when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/beef-and-barley-stew-2/