On a cool evening, a pot of beef and barley stew is hard to beat. Chunks of beef chuck slowly simmer with pearl barley, carrots and potatoes until everything is tender and the broth turns rich and savory. It is a one-pot meal that tastes even better the next day.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- ½ teaspoon salt and ½ teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots and 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 2 medium potatoes, peeled and cubed
- 2 bay leaves and 1 teaspoon dried thyme
- Chopped fresh parsley for serving
Directions
- Pat the beef dry and season with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Set aside.
- In the same pot, cook the onion, carrots and celery for 5 minutes. Add the garlic and tomato paste and stir for 1 minute.
- Return the beef to the pot with the broth, bay leaves and thyme. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour.
- Stir in the barley and potatoes. Cover and simmer for 40 to 45 minutes more, until the beef and barley are tender. Add a splash of water or broth if the stew becomes too thick.
- Remove the bay leaves, taste and adjust the seasoning. Serve hot, sprinkled with parsley.
Cooking Tips
- Brown the beef well: Deep browning builds flavor. Do not crowd the pot.
- Make it ahead: The stew keeps in the refrigerator for up to four days and thickens as it stands.
- Allergen note: Barley contains gluten.
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