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Beef and Barley Stew

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8
Course: Soup
Cuisine: American

Ingredients

  • 2 tbsp olive oil divided
  • 2 lbs of chuck diced
  • 1 small yellow onion diced
  • 4 cloves of garlic minced
  • 8 cups of beef broth
  • 1-2 bay leaves
  • Sea Salt and Freshly Cracked Pepper to taste
  • 8 oz of mushrooms sliced
  • 3 stalks of celery diced
  • 3 carrots diced
  • 5-6 fingerling potatoes diced
  • ½ cup of pearled barley
  • ½ cup frozen peas
  • 2 tbsp cornstarch mixed with a little cold water

Instructions

    Cup of Yum
  1. Preheat the oven to 275 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.