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Beef Barley Stew

Hearty Beef Barley Stew for Ultimate Comfort and Warmth

This Beef Barley Stew is a comforting dish infused with rich flavors, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Neutral Oil Can substitute with olive oil for added flavor.
  • 1.5 pounds Top Sirloin/Rump Roast/Chuck Roast Trim excess fat before cutting into 1-inch cubes.
  • 1 Yellow Onion Swapping for white onion gives a sharper flavor profile.
  • 3 ribs Celery Fennel can be substituted for a unique taste.
  • 4 Carrots Cut into thick rounds for better texture retention.
  • 5 cloves Garlic Mincing allows better blending into the stew.
  • 2 teaspoons Dry Thyme Can replace with Italian seasoning.
  • 0.25 cup Flour Acts as a thickening agent for the stew.
  • 4 ounces Sweet Vermouth Can substitute with red wine or omit for a non-alcoholic version.
  • 6 cups Beef Broth Adjust for desired consistency.
  • 1 pound Potatoes Cut into 1-inch cubes.
  • 1 cup Pearl Barley Rinse before use to remove excess starch.
  • Salt & Pepper Adjust to taste.
  • Crushed Red Pepper Optional for those who prefer a milder dish.
  • 0.5 cup Parsley Plus more for serving.

Equipment

  • wide pot

Method
 

Step-by-Step Instructions for Beef Barley Stew
  1. Brown the beef by seasoning 1½ pounds of cut beef with salt and pepper, then brown each side for 3-5 minutes in a wide pot with oil.
  2. Cook the aromatics by adding chopped yellow onion, celery, and carrots to the pot, sautéing for about 5 minutes, then adding garlic and thyme.
  3. Cook the flour by sprinkling it over the mixture, tossing to coat, and toasting for 1-2 minutes.
  4. Simmer the stew by adding sweet vermouth and beef broth, bringing to a boil, then simmering gently for 1 hour and 20 minutes.
  5. Add potatoes and barley, stirring them in, returning to a boil, and simmering for an additional 30-40 minutes.
  6. Finalize the stew by stirring in chopped parsley and allowing to sit for 5-10 minutes before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 5mg

Notes

This stew thickens as it cools and can be stored in airtight containers for up to 3 days, or frozen for later use.

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