Main Dishesbonappetit4.2
Beef and Barley Stew
This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Sprinkle 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper all over 1½ lb. beef stew meat, cut into ¼" cubes. Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over high. Arrange meat in a single layer (it will be packed tight) and cook, stirring once or twice, until deeply browned in spots, 7–⏱️ 9 minutes.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp. freshly ground pepper, plus more1 tsp½ lb. beef stew meat (such as boneless chuck), cut into ¼" cubes1. vegetable oil1 Tbsp
2
Add 1 large red onion, finely chopped, 3 medium carrots, peeled, cut into ¼"-thick rounds, and 2 medium celery stalks, finely chopped, and cook, stirring often, until starting to soften and brown slightly, 5–⏱️ 7 minutes. Add 8 garlic cloves, finely grated, and ¼ cup double-concentrated tomato paste; cook, stirring often, until vegetables are evenly coated in paste, about ⏱️ 2 minutes. Add 4 cups low-sodium beef broth, 1 cup pearl barley, 2 Tbsp. Worcestershire sauce, and 4 cups water. Bring to a boil, then reduce heat to medium, and simmer briskly, stirring often to prevent burning and adding more water as needed if liquid is reducing too quickly (it should be brothy and stew-like), until meat and barley are tender, 45–⏱️ 60 minutes. Taste stew; season with more salt and pepper if needed.
large red onion, finely chopped, plus more thinly sliced for serving1medium carrots, peeled, cut into ¼"-thick rounds3medium celery stalks, finely chopped2low-sodium beef broth4 cupspearl barley1 cup. Worcestershire sauce2 Tbsp
3
Ladle stew among bowls and top with parsley leaves with tender stems and thinly sliced red onion. Do Ahead: Stew (without parsley and sliced red onion) can be made 3 days ahead. Let cool; cover and chill. Editor’s note: Head this way for more of our favorite barley recipes →
Parsley leaves with tender stems (for serving)large red onion, finely chopped, plus more thinly sliced for serving1
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