Hearty Beef Barley Vegetable Stew (Printable version)
Tender beef and nutty barley simmered with colorful vegetables in a rich broth. This cozy one-pot meal serves six and tastes even better the next day.
# 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 the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 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 the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Return the 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 the barley. Cover and simmer for another 30–40 minutes, until the barley and beef are tender.
06 - Add the peas and cook for 5 more minutes. Discard bay leaves.
07 - Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley, if desired. Serve hot with crusty bread.
# Expert tips:
01 -
- This is the kind of stew that heals you from the inside out, like a long hug after a terrible day
- The barley soaks up all that beefy flavor until each spoonful feels like eating comfort itself
02 -
- Don't skip the browning step, that's where all the deep, complex flavor lives
- Barley keeps expanding as it sits, so if you're making this ahead, thin it with a little extra broth
03 -
- Pat your beef completely dry before searing, or you'll steam instead of brown
- Taste your broth before salting, since some brands are saltier than others