Beef barley stew

The stew simmers on the stove, filling the kitchen with the most irresistible scent—rich, savory, and warm. There’s something about the combination of beef, tender barley, and earthy vegetables that makes this dish feel like a big hug in a bowl. The beef, melting into the broth, releases all its hearty flavors, while the barley soaks up all the goodness, softening to the perfect bite. And let’s not forget about the depth that fresh herbs bring to the party; they tie everything together, adding layers of flavor that keep you coming back for more.

One of the best parts about beef barley stew is how adaptable it is. You can play around with what you have on hand—swap in root vegetables like turnips or parsnips if you want to mix things up a bit. Or, for a little extra richness, add a splash of red wine to the broth while it’s simmering. Every tweak brings its own special twist to the dish, which is part of the fun. When I make this stew, I always make sure to let it cook low and slow, letting all those flavors meld together perfectly. The longer it sits, the better it tastes! It’s like the stew develops a personality of its own, evolving into something that feels as though it’s been simmering for hours—though it’s usually ready in just under two.

What I love most is how satisfying and comforting this dish is, whether you’re serving it for a cozy dinner or as leftovers the next day. The stew thickens slightly as it cools, making it even more luscious. And if you’re anything like me, you’ll probably find yourself looking forward to the next bowl just as much as the first.

Key Ingredients in Beef Barley Stew

Each ingredient plays a crucial role in creating the comforting and hearty flavors of beef barley stew. From the tender chunks of beef to the wholesome barley and aromatic herbs, every element adds something special. Let’s break down the star players in this dish:

• Beef chuck: The base of the stew, beef chuck provides rich, succulent meat that becomes melt-in-your-mouth tender as it simmers. Its deep flavor infuses the broth, making it the heart of the dish.
• Barley: This chewy, nutty grain is not just a filler—it’s a flavor absorber. As the stew simmers, barley soaks up the savory broth, swelling to the perfect bite and adding a hearty texture to the dish.
• Carrots: Bright, sweet carrots bring a touch of natural sweetness and color. As they cook, they soften and release their flavors into the stew, adding depth and balance to the savory broth.
• Onions: A staple in many stews, onions are key for building flavor right from the start. When sautéed, they release their sweetness, which adds a savory complexity to the base of the stew.
• Celery: With its fresh, crisp flavor, celery adds a subtle aromatic note to the stew. As it cooks, it softens, releasing a gentle earthiness that rounds out the vegetable mix.
• Garlic: Garlic is the secret ingredient that elevates the stew’s flavor. It brings a fragrant, savory kick that complements the richness of the beef and the earthiness of the vegetables.
• Thyme: A must-have herb in any good stew, thyme brings a robust, earthy flavor that deepens as the stew cooks. It ties all the ingredients together with its warm, slightly minty aroma.
• Bay leaves: These simple leaves infuse the stew with a subtle, herbal note that rounds out the savory flavors. They’re a quiet player but are essential for creating that “something special” in the broth.
• Beef broth: The liquid foundation of the stew, beef broth provides the rich, savory base that ties everything together. It’s what turns the vegetables and meat into a flavorful, comforting soup.
• Red wine (optional): If you’re feeling adventurous, adding a splash of red wine deepens the flavor and adds a layer of complexity to the broth. The wine’s acidity balances out the richness of the beef, creating a stew that’s even more satisfying.

Each of these ingredients contributes to the hearty, comforting nature of beef barley stew, making it a dish you’ll want to come back to again and again.

How to Make Beef Barley Stew

Serving Suggestions for Beef Barley Stew

• Crusty Bread on the Side: There’s nothing quite like a thick slice of crusty bread to dip into your bowl of stew. The bread soaks up the rich, savory broth, and each bite is a little piece of heaven. A warm, buttery slice of baguette or rustic sourdough is perfect for this.
• A Simple Green Salad: Balance out the heartiness of the stew with a light, refreshing green salad. Toss some mixed greens with a tangy vinaigrette and maybe a sprinkle of parmesan—something to cut through the richness of the dish and add a pop of freshness to each bite.
• A Sprinkle of Fresh Herbs: Once your stew is served, give it a little final touch with some fresh herbs—parsley, thyme, or even a few chives. Not only do they add a burst of color, but they also bring a fresh, aromatic flavor that elevates the dish and makes it feel just a little bit fancy.

How to Store Beef Barley Stew

If you happen to have leftovers (lucky you!), storing beef barley stew is super simple, and it’ll taste just as good when you reheat it. To keep it fresh and flavorful, let it cool completely before storing it in an airtight container. This will help lock in the deliciousness and prevent any condensation from turning your stew watery.

For short-term storage, you can keep it in the fridge for up to 3 days. When you’re ready to dig in again, just warm it up on the stove over low heat, stirring occasionally. The flavors will have had time to settle, so it might even taste a little more robust than the first time around! If you want to keep it for a longer stretch, beef barley stew freezes beautifully. Portion it into freezer-safe containers and store it for up to 3 months. When you’re ready to enjoy it, simply let it thaw in the fridge overnight and reheat on the stove. You might notice the barley soaking up a bit more of the broth while frozen, but a quick splash of water or broth when reheating will bring it right back to life.

By the time you take your first bite of that reheated stew, you’ll realize—good things only get better with time!

Conclusion

And there you have it—your new go-to recipe for the coziest, heartwarming beef barley stew. It’s the kind of dish that makes your kitchen smell like home and feels like a hug in every bite. Whether you’re making it for a chilly night or enjoying it as leftovers the next day (which, let’s be real, is almost as good as the first round), this stew is bound to become a favorite. The beef, the barley, the vegetables—they all come together in perfect harmony, each bite richer than the last.

I hope this recipe brings as much comfort to your table as it does to mine. If you try it out, I’d love to hear how it goes! Any little tweaks you made, any personal touches you added—feel free to drop a comment or share your thoughts. And if you have any questions or need a bit of guidance, I’m here to help. Happy cooking, and enjoy every spoonful!

Print Recipe

Beef barley stew

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 25 mins

Calories: 450

Description

A hearty, comforting bowl of beef barley stew brims with tender chunks of beef, earthy barley, and a medley of vegetables simmered to perfection. The rich broth, infused with herbs and spices, wraps everything in a warm, savory embrace—perfect for any cozy meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound beef stew meat, cubed

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 carrots, sliced

• 3 celery stalks, chopped

• 1 cup pearl barley

• 4 cups beef broth

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ cup red wine

• 2 tablespoons tomato paste

• 1 cup water

Instructions

1. Heat a large pot or Dutch oven over medium heat and add the olive oil.
2. Once the oil is hot, add the cubed beef stew meat in batches to avoid overcrowding the pot. Brown the beef on all sides, about 5 minutes per batch, and then transfer the browned meat to a plate.
3. In the same pot, add the chopped onion and cook, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent.
4. Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
5. Add the sliced carrots and chopped celery to the pot and stir them in with the onions and garlic. Cook for about 3 minutes.
6. Stir in the pearl barley and let it toast for 2 minutes while stirring frequently.
7. Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot with a wooden spoon.
8. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot and stir well to combine.
9. Return the browned beef to the pot and add the red wine and tomato paste. Stir until the tomato paste is fully dissolved.
10. Pour in the water and stir again to mix all ingredients evenly.
11. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes.
12. Check the stew after 1 hour and 30 minutes to see if the beef is tender and the barley is fully cooked. If the barley is still firm, let it simmer for another 15-20 minutes, checking occasionally.
13. Once the stew is ready, remove and discard the bay leaf.
14. Taste and adjust the seasoning, adding more salt or pepper if necessary.
15. Serve hot and enjoy your beef barley stew!

Note

• Browning the beef in batches ensures a nice caramelized flavor and avoids steaming the meat.
• For extra richness, you can substitute some of the beef broth with more red wine.
• Pearl barley can absorb a lot of liquid, so monitor the stew and add more water if it gets too thick.
• If you prefer a thicker stew, mash some of the barley towards the end of cooking.
• Feel free to add other vegetables like parsnips or potatoes for variation.

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