Irish Stew with Beef Barley (Printable version)
Hearty Irish dish with tender beef, root vegetables, and nutty barley simmered to perfection.
# What you need:
→ Beef Preparation
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Vegetables
06 - 2 large onions, chopped
07 - 3 large carrots, peeled and sliced
08 - 3 parsnips, peeled and sliced
09 - 3 medium potatoes, peeled and cut into chunks
10 - 2 celery stalks, sliced
11 - 3 cloves garlic, minced
→ Barley and Herbs
12 - 3/4 cup pearl barley, rinsed
13 - 6 cups beef broth
14 - 2 bay leaves
15 - 1 tablespoon fresh thyme leaves
16 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# How to make it:
01 - Pat beef cubes completely dry with paper towels. Toss beef in a large bowl with flour, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches, browning on all sides for 4-5 minutes per batch. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add chopped onions to the pot and cook for 3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in sliced carrots, parsnips, potato chunks, and sliced celery. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften slightly.
05 - Return browned beef to the pot. Add rinsed pearl barley, bay leaves, thyme leaves, and beef broth. Increase heat to high and bring to a rolling boil.
06 - Reduce heat to low, cover tightly with lid, and simmer for 1 hour 30 minutes. Stir gently every 20-25 minutes to prevent sticking and ensure even cooking.
07 - Remove lid and continue simmering uncovered for 30 minutes. This allows the broth to reduce and thicken naturally while flavors concentrate.
08 - Discard bay leaves. Stir in chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle hot stew into bowls. Garnish with additional fresh parsley and serve immediately while steaming hot.
# Expert tips:
01 -
- The barley creates this incredible velvety thickness that feels like a hug from inside
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep
02 -
- Patting the beef completely dry before flouring is the difference between a good sear and a steamed, gray mess
- Barley keeps absorbing liquid even off the heat, so the stew will continue thickening as it cools
03 -
- Cut all your vegetables into similar sized pieces so they cook at the same rate
- Taste the stew about 15 minutes before the end, adjusting seasoning then since it will concentrate as it reduces