Hearty Beef Barley Stew (Printer-friendly)

Rich stew featuring tender beef, barley, sweet parsnips, and vegetables slow-cooked for a cozy dish.

# What You’ll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, sliced
08 - 1 cup cremini or button mushrooms, quartered (optional)
09 - 1 can (14 oz) diced tomatoes, drained

→ Grains & Legumes

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 6 cups low sodium beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce

→ Herbs & Spices

15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
18 - 1/2 tsp black pepper
19 - 1 tsp salt, or to taste
20 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches on all sides, then transfer to a plate.
02 - Add diced onion and minced garlic to the pot; sauté for 2 minutes until fragrant.
03 - Stir in sliced carrots, chopped parsnips, sliced celery, and mushrooms if using. Cook for 5 minutes, stirring occasionally.
04 - Add tomato paste and cook for 1 minute. Return browned beef and any juices to the pot.
05 - Incorporate diced tomatoes, rinsed pearl barley, beef broth, water, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and black pepper. Stir thoroughly.
06 - Bring mixture to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef and barley are tender.
07 - Remove bay leaves, adjust seasoning as needed, ladle into bowls, and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It asks almost nothing of you except patience, and rewards you with something that tastes like it took all day.
  • The barley soaks up all the broth and turns soft and chewy in a way that makes every spoonful different.
  • Parsnips add a quiet sweetness that balances the richness without announcing itself.
  • Leftovers taste even better the next day when everything has had time to settle into itself.
02 -
  • Don't rush the browning, pale beef won't give you the deep flavor this stew needs.
  • If the barley soaks up too much liquid and the stew gets thick, add water a half cup at a time until it loosens.
  • Let it rest off the heat for ten minutes before serving, the flavors settle and the stew thickens just enough.
03 -
  • Use a heavy pot with a tight-fitting lid, thin pots let too much liquid evaporate and the bottom scorches.
  • Taste the stew after an hour and a half, if the beef is tender and the barley is soft, it's done, no need to cook it longer just because the recipe says so.
  • If you're making this ahead, undercook it slightly, it'll finish cooking when you reheat and won't turn mushy.

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