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Beef Barley Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 3/4 cup pearl barley
  • 4 cups beef broth
  • 2 cups water
  • 3 large carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef cubes on all sides, working in batches to avoid crowding, about 8 minutes total.
  2. Remove beef and set aside, then add onion, carrots, and celery to the pot, cooking until softened, about 5 minutes.
  3. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Return beef to pot and add pearl barley, beef broth, water, bay leaves, thyme, salt, and pepper, bringing to a boil.
  5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and barley is cooked through, stirring occasionally.
  6. Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.