Irish Stew Beef Barley (Printer-friendly)
Tender beef and root vegetables slowly simmered with pearl barley in a rich, flavorful broth.
# What You’ll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 parsnips, peeled and sliced
05 - 1 large onion, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 2 tsp fresh thyme leaves
13 - 1/2 tsp freshly ground black pepper
14 - 1 1/2 tsp salt
→ Oils & Extras
15 - 2 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add chopped onion, carrots, parsnips, and celery. Sauté for 5 minutes, stirring occasionally, until softened.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add potatoes, barley, beef broth, water, bay leaves, thyme, salt, and pepper. Stir well to combine.
05 - Bring stew to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef and barley are tender.
06 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle stew into bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The barley thickens the broth naturally while adding a satisfying chew that transforms this from soup to meal
- Unlike stews that need last minute adjustments this one tastes complete the moment it finishes simmering
02 -
- Skip rinsing the barley once and watched the entire pot turn cloudy and unappetizing
- Adding barley too early resulted in mushy grains that dissolved completely into the broth
03 -
- Cutting all vegetables to similar sizes ensures everything finishes cooking at the same time
- A heavy Dutch oven distributes heat more evenly than thin pots preventing hot spots that scorch the bottom