Description
Discover how to make a hearty and comforting Beef Barley Stew from scratch. This easy recipe will warm you up and satisfy your cravings.
Ingredients
- – 2 tablespoons (30 ml) vegetable oil divided
- – 2 pounds (900 g) beef (cubed and no larger than 3/4 inch) See Note 1
- – 1 teaspoon (5 ml) salt to taste
- – 1/2 teaspoon (3 ml) black pepper to taste
- – 1 cup (240 ml) 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
- – 1/2 cup (120 ml) apple juice or 3 ounces tomato paste (See Note 2)
- – 1 cup (240 ml) diced tomatoes canned is fine
- – 6 cups (1440 ml) beef broth up to 8 cups or more (see Note 3)
- – 1 cup (200 g) barley hulled or pearl (uncooked); don’t use instant
- – 3 bay leaves
- – 2 springs fresh herbs thyme and rosemary suggested; or 1/2 teaspoon (3 ml) dried (see Note 4)
- – fresh parsley garnish
- – Worcestershire sauce a few splashes (optional for more flavor)
Instructions
- Dry the beef pieces with a paper towel and sprinkle with salt and pepper for flavor.
- In a large pot, warm vegetable oil over medium-high heat. Place the beef pieces in and brown them on each side. Do this in portions to prevent crowding the pot. Take the beef out and set it aside.
- If necessary, add more oil to the same pot and cook the onions, carrots, and celery until they are tender (about 4 to 5 minutes). Stir in the garlic and cook for an additional minute.
- Use apple juice or tomato paste to deglaze the pot, scraping up any tasty bits stuck to the bottom. Continue heating until the liquid is reduced by half.
- Put the beef back into the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and thyme/rosemary. Season with salt and pepper.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1 to 1.5 hours (shorter if using pearl barley; longer for hulled barley), or until the beef and barley are soft.
- Taste and adjust the seasoning if needed, remove the bay leaves and herb sprigs, and serve while hot. Garnish with fresh parsley. Add a few dashes of Worcestershire sauce for extra flavor if you wish.
Notes
- Consider using tomato paste for a richer flavor in place of apple juice.
- Enhance the depth of flavor by adding Worcestershire sauce while cooking.
- Adjust cooking time based on the type of barley used – pearl barley cooks faster than hulled barley.
