Print

Best Beef Barley Stew Recipe for Cozy Family Dinners

BEEF BARLEY STEW centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This beef barley stew is a hearty stew recipe perfect for chilly evenings. Packed with tender beef, fresh vegetables, and wholesome barley, it makes a comforting barley soup that everyone will enjoy as comfort food.

Ingredients

Scale
  • 2 pounds 1 kg boneless beef chuck roast cut into 1 1/2 inch steaks or 3 pounds 1.3 kg bone-in beef short ribs ribs removed and reserved see note
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon 15 ml canola oil
  • 3 large carrots 10 ounces 280 g diced
  • 1 large yellow onion 12 ounces 340 g diced
  • 2 ribs celery 6 ounces 170 g
  • 4 medium cloves garlic roughly chopped
  • 3 quarts 3 L homemade or store-bought chicken stock see note
  • Sachet of 2 sprigs fresh thyme 1 bay leaf and about 5 whole black peppercorns
  • 1 cup pearled barley 7 ounces 200 g
  • 1/2 teaspoon 3 ml Asian fish sauce optional
  • Minced fresh parsley for garnish

Instructions

  1. Season the beef with salt and pepper then heat oil in a large pot over high heat until it starts to smoke lightly.
  2. Brown the beef in batches, turning occasionally to develop an even crust, about 5 minutes on each side, then set aside on a platter.
  3. Add carrots, onion, celery, and garlic to the pot and cook while stirring, scraping up browned bits, until vegetables soften and brown slightly, around 6 minutes.
  4. Transfer the vegetables to a heatproof bowl and add the stock to the pot, scraping the bottom to lift any browned bits.
  5. Cut the beef into chunks and return it to the pot with reserved bones and the herb sachet. Bring to a simmer, then reduce to low and let it cook gently for 1 to 2 hours or until the beef is tender, skimming foam as needed.
  6. Remove bones and herbs, then add barley, reserved vegetables, and fish sauce if using. Continue simmering until barley and vegetables are tender, about 30 minutes.
  7. Adjust seasoning with salt and pepper and add water if the soup is too thick. Serve garnished with parsley.

Notes

  • Beef chuck is easier and more affordable and works well
  • Short ribs with bones create a richer stew
  • Ask your butcher to remove and save the bones if needed
  • Use chicken stock for better flavor unless you have good-quality beef stock
  • The stew freezes well for three to six months

Nutrition

Find it online: https://www.amgroyal.com/beef-barley-stew-recipe/