Irish Stew Beef Barley (Printable version)
A nourishing Irish dish with tender beef, root veggies, and nutty barley in a rich, savory broth.
# What you need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 parsnips, peeled and sliced
05 - 1 large onion, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 2 tsp fresh thyme leaves
13 - 1/2 tsp freshly ground black pepper
14 - 1 1/2 tsp salt
→ Oils & Extras
15 - 2 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley for garnish
# How to make it:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides. Transfer to a plate and set aside.
02 - In the same pot, add chopped onion, carrots, parsnips, and celery. Sauté for 5 minutes, stirring occasionally, until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add potatoes, barley, beef broth, water, bay leaves, thyme, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef and barley are tender.
06 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle stew into bowls and garnish with chopped fresh parsley.
# Expert tips:
01 -
- The barley soaks up all that beefy flavor and transforms the broth into something almost velvety, like a hug in a bowl
- Its one of those rare meals that actually tastes better reheated, making it perfect for lazy weeknight dinners
- The ingredient list is humble and affordable, but the result feels like something special
02 -
- The barley will continue soaking up liquid as it sits, so if you're making this ahead, add a splash more broth when reheating
- Trim excess fat from the beef before browning, or you'll end up with an oily layer on top of your stew
- Pearl barley needs that full cooking time, don't rush it or you'll end up with crunchy bits in an otherwise tender bowl
03 -
- Cut your vegetables into similar sizes so they cook evenly, nothing worse than a mushy carrot alongside an underdone potato
- Don't rush the browning step on the beef, those caramelized bits on the bottom of the pot become the foundation of the entire dish