As the chill of fall settles in, there’s nothing more comforting than a piping hot bowl of beef and barley stew. This classic dish is a true crowd-pleaser, with its rich, savory flavors and tender morsels of beef that simply melt in your mouth. Infused with the nutty essence of barley and a medley of fresh vegetables, this stew is a symphony of flavors that will warm your soul and leave you craving for more.
Imagine diving into a hearty bowl of this stew, savoring the juicy beef that’s been slowly simmered to perfection, and the barley that adds a delightful chewy texture to every bite. With each spoonful, you’ll be transported to a cozy kitchen filled with the irresistible aroma of sautéed onions, garlic, and herbs. This is the kind of meal that brings families together, inspiring conversations and creating cherished memories around the dinner table.
So, let’s dive into this delectable recipe and unravel the secrets behind this comforting masterpiece!
Ingredients:
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 1 cup pearl barley
- 3 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 2 tbsp tomato paste
- Chopped fresh parsley for garnish
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Working in batches if necessary, sear the beef cubes on all sides until they develop a nice brown crust, about 2-3 minutes per batch. Transfer the seared beef to a plate and set aside.
2. Reduce the heat to medium and add the diced onion to the pot. Cook for 2-3 minutes until the onion starts to soften and become translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Sprinkle the flour over the onion mixture and stir to create a roux. Cook for 1-2 minutes, stirring frequently, to cook off the raw flour taste.
4. Slowly whisk in the beef broth, tomato paste, bay leaves, thyme, and a good pinch of salt and pepper. Bring the mixture to a simmer, scraping the bottom of the pot to incorporate any browned bits (those are packed with flavor!).
5. Return the seared beef and any accumulated juices to the pot. Add the sliced carrots, celery, and pearl barley. Stir everything together and bring the stew to a gentle boil.
6. Once the stew reaches a boil, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for about 1 1/2 to 2 hours, or until the beef is fork-tender and the barley is cooked through. Stir the stew occasionally and adjust the seasoning with salt and pepper as needed.
7. Once the stew is ready, remove the bay leaves and garnish with chopped fresh parsley. Serve the steaming hot beef and barley stew in deep bowls with crusty bread or biscuits on the side. Prepare to be transported to a warm, cozy haven with every comforting bite!
