Description
This Old Fashioned Beef Barley Stew is a hearty and comforting classic, featuring tender, seared beef cubes simmered slowly with pearl or hulled barley, vegetables, and rich beef broth. Enhanced with fresh herbs and a touch of red wine, this stew offers deep, robust flavors that warm you from the inside out. Perfect for meal prepping or a cozy family dinner, it yields 12 satisfying servings.
Ingredients
Meat and Seasoning
- 2 tablespoons oil (divided)
- 2 pounds beef, cubed no larger than 3/4 inch
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Vegetables
- 1 cup onion, diced
- 3 stalks celery, sliced
- 2 large carrots, sliced or diced (or the equivalent in sliced baby carrots)
- 2 cloves garlic, smashed and minced
Liquids and Add-ins
- 1/2 cup red wine (or 3 ounces tomato paste as an alternative)
- 1 cup diced tomatoes (canned is fine)
- 6 cups beef broth (up to 8 cups or more as needed)
Grains and Herbs
- 1 cup barley (hulled or pearl, uncooked; do not use instant barley)
- 3 bay leaves
- 2 sprigs fresh herbs (thyme and rosemary suggested) or 1/2 teaspoon dried herbs
Garnish and Optional
- Fresh parsley, for garnish
- Worcestershire sauce, a few splashes (optional for more flavor)
Instructions
- Season the Beef: Pat the beef cubes dry using paper towels to remove excess moisture. Season them evenly with salt and black pepper to enhance flavor during cooking.
- Sear the Beef: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding and sear them on all sides until browned. This develops deep flavor. Remove the browned beef and set aside.
- Sauté Vegetables: Add the remaining oil to the same pot if needed. Toss in the diced onions, sliced carrots, and celery. Sauté for approximately 4 to 5 minutes until the vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine while scraping the bottom of the pot to release browned bits. Let the wine simmer until it reduces by half, concentrating its flavor and lifting fond to enrich the stew.
- Add Ingredients to Simmer: Return the seared beef to the pot. Add diced tomatoes, beef broth, uncooked barley, bay leaves, and herbs (thyme and rosemary). Season with additional salt and pepper as needed to taste.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to a low simmer. Cover the pot and let the stew cook for 1 to 1.5 hours. Adjust time depending on barley type—less for pearl barley, longer for hulled barley—until both beef and barley are tender.
- Final Touches and Serving: Taste and adjust seasoning if necessary. Remove bay leaves and herb sprigs. Serve the stew hot, garnished with fresh parsley. Optionally, add a few splashes of Worcestershire sauce for extra depth of flavor.
Notes
- Use beef cubes no larger than 3/4 inch for even cooking and tenderness.
- If red wine is unavailable or you prefer a tomato base, substitute with 3 ounces of tomato paste.
- Adjust broth quantity based on preferred stew thickness and barley absorption.
- Fresh herbs are preferable for more vibrant flavors; dried herbs can be used as a substitute.
- Pearl barley cooks faster and yields a softer texture than hulled barley, which takes longer but offers more bite and nutrition.
- For a richer flavor, consider adding a splash of Worcestershire sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
