Craving a hearty and comforting meal? This Braised Beef and Barley Stew is the perfect stew dinner recipe, offering tender beef and chewy barley in a rich, savory broth that’s simple to master. You’ll love how easy it is to prepare this satisfying dish for your family.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can use chuck roast cut into cubes.
- Barley: Pearl barley is recommended.
- Vegetables: Carrots, celery, and onion are classic; feel free to add potatoes or peas.
- Beef Broth: Low-sodium beef broth works best.
- Tomato Paste: Adds depth of flavor.
Ingredients:
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup pearl barley
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 2 hours 45 minutes
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Servings: 6
- Tools Needed: Large Dutch oven or heavy-bottomed pot
Step-by-Step Instructions:
1. Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat generously with salt and pepper. Brown the beef in batches on all sides, then remove it from the pot and set it aside.
2. Sauté the Aromatics
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
3. Deglaze and Simmer
Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes, tomato paste, dried thyme, and bay leaf. Bring the mixture to a simmer.
4. Add the Barley and Cook
Stir in the pearl barley. Reduce the heat to low, cover the pot, and let your stew dinner recipe cook for 2 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. Adjust Seasoning and Serve
Remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley if desired, and serve your delicious stew dinner recipe hot.
Variation Ideas:
- Add diced potatoes along with the barley for an even heartier stew.
- Stir in a cup of frozen peas during the last 15 minutes of cooking for added color and sweetness.
- For a touch of tang, add a squeeze of lemon juice just before serving.
Storage Instructions:
Store leftover Braised Beef and Barley Stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the stew on the stovetop over medium-low heat, or in the microwave, adding a splash of broth or water if it’s too thick.
Frequently Asked Questions (FAQ):
Can I make this stew in a slow cooker?
Yes, you can brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Do I need to soak the barley before cooking?
No, pearl barley does not typically require soaking before use in this stew dinner recipe.
What kind of beef is best for stew?
Chuck roast, often labeled as “beef for stew,” is ideal because it breaks down beautifully during long, slow cooking.
Can I freeze this beef and barley stew?
Absolutely! This stew freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why is my stew too thin?
If your stew is too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with an equal amount of cold water, then stir it into the simmering stew until it thickens.
Can I add other vegetables?
Yes, feel free to add root vegetables like parsnips or turnips, or leafy greens like kale or spinach during the last 30 minutes of cooking.