Hearty Beef and Barley Stew
Tender chunks of beef, vegetables and chewy pearl barley in a rich broth — a one-pot meal for cold nights.
Published
- Prep
- 25 min
- Cook
- 2 hr
- Total
- 2 hr 25 min
- Serves
- 6
This is the kind of stew that rewards patience rather than effort. Take the time to brown the beef well; that browning is where most of the flavor comes from.
Like most stews, it is even better the day after it's made.
Instructions
- Pat the beef dry and season with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in two or three batches without crowding, 6 to 8 minutes per batch, and transfer to a plate.
- Lower the heat to medium. Add the onion, carrots and celery and cook, stirring, until softened, about 6 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Pour in the broth, scraping up the browned bits from the bottom of the pot. Return the beef and any juices, add the bay leaves and thyme, and bring to a simmer. Cover and cook gently for 1 hour.
- Stir in the barley. Simmer, partially covered and stirring occasionally, for 45 to 55 minutes, until the beef is fork-tender and the barley is cooked.
- Discard the bay leaves, stir in the Worcestershire sauce, and season to taste. Sprinkle with parsley to serve.
Notes
The barley keeps absorbing liquid as the stew sits. Add a splash of broth or water when reheating.
Substitutions
Barley contains gluten. For a gluten-free stew, use 3/4 cup brown rice instead and check that your broth and Worcestershire sauce are gluten-free.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months.
