Beef and Barley Stew: A Hearty Winter Comfort
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There's nothing quite like a warm, hearty Beef and Barley Stew to comfort you on a chilly winter's day. This classic dish, brimming with tender beef, chunky vegetables, and wholesome barley, is the perfect meal for cozy nights at home.
what is beef and barley stew?
Beef and Barley Stew is a traditional comfort food that combines succulent pieces of beef with vegetables like carrots and celery, all simmered together with pearled barley in a rich broth. The result is a filling and flavorful dish that's perfect for warming up during the colder months.
Why You'll Love This Recipe:
Hearty and Filling. Packed with tender beef and nutritious barley, this stew is a satisfying meal that keeps you full and warm.
Easy to Prepare. Utilizing a slow cooker, this recipe requires minimal hands-on time, making it convenient for busy days.
Rich in Flavor. The combination of herbs, vegetables, and beef creates a depth of flavor that's both comforting and delicious.
gathering ingredients:
2 lbs beef stew meat or "soup bones". Opt for cuts like chuck roast or shoulder for the best results.
3 tsp kosher salt, divided.
2 tsp ground black pepper, divided.
2 tbsp olive oil.
1 medium yellow onion, diced.
3 cloves garlic, minced.
3 stalks celery, chopped.
2 large carrots, peeled and cut into 1/2-inch chunks.
2 tsp dried parsley.
1 tsp dried thyme.
2 bay leaves.
2 tbsp Worcestershire sauce.
4 cups beef broth.
3/4 cup pearled barley.
Fresh parsley, for garnish.
how was barley eaten historically?
Did you know that barley has been cultivated and harvested as early as 5000 BCE in Egypt? This ancient grain is hearty, tender, and delicious if cooked correctly! Today, most of the production of barley goes towards animal fodder, though it is also used for making alcohol such as beer.
For my ancestors, which would have been located primarily in Western Europe, barley was considered food for peasants. It was made into bread or eaten as a porridge. The upperclass citizens would have consumed wheat rather than other grains. It is safe to say that barley in a stew certainly makes sense for a “commoners comfort food” and it’s absolutely delicious. I feel that it should be eaten more!
how to make beef and barley stew:
Step One: Pat the beef dry with paper towels and season with 2 teaspoons of salt and 1 teaspoon of pepper. Let it rest for 15 to 30 minutes at room temperature.
Step Two: In a large skillet, heat olive oil over medium-high heat. Brown the beef on all sides, about 3 minutes per side, ensuring not to overcrowd the pan.
Step Three: Transfer the browned beef to a slow cooker set on low heat. Add the remaining salt and pepper, onion, garlic, celery, carrots, parsley, thyme, bay leaves, Worcestershire sauce, and beef broth.
Step Four: Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, until the beef is tender and falls apart easily.
Step Five: About 40 to 45 minutes before serving, turn the slow cooker to high and add the pearled barley. Cook until the barley is tender. If needed, add more beef broth to achieve your desired consistency.
tips for making the perfect beef and Barley stew
Choose the Right Cut. Using beef cuts rich in collagen, like chuck roast or shoulder, ensures tender meat after slow cooking.
Don't Skip Browning. Browning the beef enhances the stew's flavor by adding depth and richness.
Add Barley Later. Introducing the barley in the last 40 minutes prevents it from becoming overly soft and mushy.
serving suggestions:
If you are looking for more hearty comfort foods to eat this winter, you might want to give these recipes a try:
final thoughts:
This Beef and Barley Stew is more than just a meal; it's an invitation to slow down and savor the simple pleasures of hearty, home-cooked food. Whether you're looking for a nourishing dinner for your family or a meal-prep-friendly dish for the week, this stew is sure to become a cherished favorite in your recipe collection.
xoxo Kayla
Beef and Barley Stew: A Hobbit Winter Supper
Ingredients
- 2 lbs (908 g) beef stew meat or "soup bones"
- 3 tsp (12 g) kosher salt, divided
- 2 tsp ground black pepper, divided
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 2 large carrots, peeled and cut into 1/2-inch (1-cm) chunks
- 2 tsp (6 g) dried parsley
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 4 cups (480 ml) beef broth
- 3/4 cup (150 g) pearled barley
- Fresh parsley, for garnish
Instructions
- Begin by patting the stew meat dry with paper towels. Then, rub the meat all over with 2 teaspoons (9 g) of the salt and 1 teaspoon of the pepper. Let this rest for about 15 to 30 minutes on the counter.
- In a large skillet, heat the olive oil over medium-high heat. Brown the stew meat on all sides, about 3 minutes per side, until its nice and brown. Do not crowd the meat or it will not brown well. If you are working with smaller pieces, brown them in batches.
- Place all of the pieces into a large slow cooker set to low heat. along with any excess oil or fat drippings (this is optional).
- Add the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Then, add the onion, garlic, celery, carrots, parsley, thyme, bay leaves, Worcestershire sauce, and beef broth. Cook the stew on low for 6 to 8 hours or on high for 4 to 6 hours. The beef should be tender and falling apart. If necessary, add more beef broth or water if you feel that it has evaporated too much.
- During the last 40 to 45 minutes of cooking, turn the heat to high. Add the pearled barley and cook until tender, stirring occasionally. Serve the soup hot with dried parsley or chopped fresh parsley, if available.
Nutrition Facts
Calories
286
