Description
A hearty beef and barley stew that’s perfect for cold weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds chuck roast, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 8 cups beef broth
- 1 cup pearled barley
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with salt and pepper. Brown in batches until seared on all sides, then set aside.
- Add onions, carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Return the beef to the pot. Add beef broth, barley, Worcestershire sauce, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer for 1½ to 2 hours until beef and barley are tender.
- Discard the bay leaf. Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a thicker stew, you can mash some of the barley against the sides of the pot.
- Feel free to add other vegetables like potatoes or green beans.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg