Old Fashioned Beef Barley Stew
A comforting and hearty stew filled with beef, barley, and vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 lbs beef stew meat Look for well-marbled pieces for a juicy finish. Substitute with lamb or chicken if desired.
- 1 cup barley Quick-cooking or pearl barley works well.
- 3 medium carrots, diced Can substitute with parsnips.
- 2 stalks celery, diced Adds crispness and depth.
- 1 onion, chopped The aromatic base of the stew.
- 4 cloves garlic, minced For flavor.
- 6 cups beef broth Low-sodium or homemade broth is healthier.
- 1 bay leaf Infuses the stew with earthiness.
- 2 tablespoons tomato paste Adds richness and sweetness.
- Salt and pepper to taste Always adjust to suit your palate.
Instructions
Preparation
- Sear the Meat: In a large pot, heat a drizzle of oil over medium-high heat. Add the beef stew meat in batches, browning each piece on all sides. Remove and set aside.
- Cook the Aromatics: In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until fragrant and soft.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until aromatic.
- Blend in Tomato Paste: Stir in tomato paste and cook for 1 minute to deepen flavor.
- Combine Ingredients: Return the beef to the pot with barley, broth, bay leaf, salt, and pepper. Stir to combine.
Cooking
- Simmer Away: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until meat is tender.
- Final Touches: Remove the bay leaf and adjust seasoning as needed.
Serving
- Serve: Ladle the stew into bowls, optionally finishing with a sprinkle of fresh parsley.
Notes
You can substitute beef broth for vegetable broth for a vegetarian option. Leftover stew can be stored in the fridge for up to 3 days or frozen for up to 3 months.