Irish Stew Beef Barley (Printer-friendly)
Tender beef, root vegetables, and barley combine in this rich and hearty Irish dish.
# What You’ll Need:
→ Beef and Seasoning
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp vegetable oil
→ Vegetables
06 - 2 large onions, chopped
07 - 3 large carrots, peeled and sliced
08 - 3 parsnips, peeled and sliced
09 - 3 medium potatoes, peeled and cut into chunks
10 - 2 celery stalks, sliced
11 - 3 cloves garlic, minced
→ Barley and Herbs
12 - ¾ cup pearl barley, rinsed
13 - 6 cups beef broth
14 - 2 bay leaves
15 - 1 tbsp fresh thyme leaves
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Pat beef cubes thoroughly dry with paper towels. Toss beef with flour, salt, and pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef in batches, searing on all sides until deeply browned. Transfer browned beef to a plate and repeat until all beef is cooked.
03 - Reduce heat to medium. Add chopped onions to the pot and cook for 3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced carrots, parsnips, potato chunks, and celery. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften slightly.
05 - Return beef and any accumulated juices to the pot. Add rinsed barley, bay leaves, thyme, and beef broth. Increase heat to high and bring to a boil.
06 - Reduce heat to low, cover tightly, and simmer for 1½ hours. Stir occasionally to prevent sticking and ensure even cooking.
07 - Remove the lid and continue simmering uncovered for 30 minutes. The stew will thicken naturally as the barley releases starch and the liquid reduces.
08 - Remove and discard bay leaves. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot stew into bowls and garnish with additional fresh parsley. Serve immediately while steaming hot.
# Expert Tips:
01 -
- This stew transforms ordinary ingredients into something that feels like an embrace after a long day
- The barley becomes perfectly tender while thickening the broth into pure comfort
- Everything cooks in one pot, leaving you with minimal cleanup and maximum reward
02 -
- The stew will taste flat if you skip the flour coating on the beef, as it creates the silky body that defines a perfect bowl
- Removing the lid for the final 30 minutes is non-negotiable if you want that ideal consistency between soup and stew
03 -
- Skip the parsnips if you are feeding anyone who claims not to like them, they will never notice what is missing
- The flour coating can be omitted for a gluten-free version if you use a gluten-free grain instead of barley