Beef and Barley Stew
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Beef and Barley Stew
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 tbsp olive oil divided
- 2 lbs chuck beef diced
- 1 yellow onion diced, small
- 4 cloves garlic minced
- 8 cups beef broth
- 1-2 bay leaf
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 8 oz mushroom sliced
- 3 celery diced, stalks
- 3 carrot diced
- 5-6 fingerling potatoes diced
- ½ cup pearled barley
- ½ cup peas frozen
- 2 tbsp corn starch mixed with a little cold water
Instructions
- Preheat the oven to 275 degrees.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook for 2-3 minutes, or until caramelized. Once the beef is cooked, add the onion and garlic and cook for an additional 2-3 minutes, stirring often.
- Add the beef broth and bay leaves, and season with sea salt and freshly cracked pepper, to taste. Cover the Dutch oven with a lid and place it into the oven for 2-3 hours.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes until golden brown.
- Add the mushrooms, carrots, celery, fingerling potatoes, and pearled barley to the beef soup. Cover and cook on the stovetop over medium-low heat for 45-60 minutes or until the vegetables are soft and the pearled barley is cooked through.
- Mix a bit of cornstarch with some cold water and stir until completely dissolved. Add the cornstarch slurry to the boiling soup and stir. Remove from the heat and serve. Enjoy.
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