Hearty Beef Barley Vegetable Stew (Printable)
Tender beef, pearl barley, and a colorful mix of vegetables combine in a rich, flavorful stew.
# What You Need:
→ Meats
01 - 1½ lbs beef stew meat, cut into 1-inch cubes
→ Grains
02 - ¾ cup pearl barley, rinsed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 3 medium carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and cubed
09 - 1 cup frozen peas
10 - 1 can (14.5 oz) diced tomatoes, with juices
→ Liquids
11 - 6 cups low-sodium beef broth
12 - 1 cup water
→ Spices & Seasonings
13 - 2 teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Return beef to the pot. Add potatoes, diced tomatoes with juices, beef broth, water, thyme, rosemary, and bay leaves. Stir to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Stir in barley. Cover and simmer for another 30-40 minutes, until barley and beef are tender.
06 - Add peas and cook for 5 more minutes. Discard bay leaves. Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley, if desired. Serve hot.
# Expert Suggestions:
01 -
- Barley transforms into tiny pearls of comfort that soak up all the beefy flavor
- This stew somehow tastes more complex and rich than the simple effort suggests
- Leftovers make the perfect lunch for days when cooking feels impossible
02 -
- Don't rush the initial sear on the beef, as those browned bits are what give the stew its deep flavor foundation
- Barley continues absorbing liquid as it sits, so leftovers will be thicker than the first day
- The stew is done when the beef yields easily to a fork and the barley is tender but still has a slight chew
03 -
- Pat the beef completely dry before searing for the best browning
- Use a wide pot rather than a tall narrow one so the liquid reduces more efficiently, concentrating flavor