Beef and Barley Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Course
Main Course, Soup
Beef and Barley Stew
Description
This stew begins by browning diced sirloin steak seasoned with salt and pepper in olive oil, creating a savory base. Aromatic vegetables— onion, carrot, celery, garlic, and mushrooms— are sautéed until tender and browned, adding layers of flavor and texture. A splash of dry red or white wine deglazes the pot, lifting browned bits from the pan to enrich the broth.
Beef stock is added with rinsed pearl barley and fresh thyme and bay leaf sprigs. The stew simmers covered until the barley softens and the meat becomes tender, thickening the broth naturally. After removing the herbs, chopped parsley is stirred in for color and mild herbal brightness. The result is a thick stew combining the chew of barley, tender beef, and earthy mushrooms.
This dish is well suited to serving warm as a main course during cool weather, paired with crusty bread for soaking up the flavorful broth. It also freezes well; cooling completely before freezing in portions helps maintain fresh flavor and texture, with gentle reheating preserving its qualities.
Using fresh thyme sprigs and rinsed pearl barley helps achieve a balanced stew that is hearty yet well flavored. The tip to remove herb stems prevents any unwanted toughness in the finished dish.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds sirloin steak diced, top
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion diced, medium sweet
- 3 carrot peeled and diced, medium
- 2 celery diced, ribs
- 3 cloves garlic minced
- 2 cups mushroom sliced
- ⅓ cup dry red wine or white wine
- 8 cups beef stock
- 1 cup barley rinsed, pearled
- 5 thyme sprigs, fresh
- 1 bay leaf
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
- After cooking, cool the stew completely before portioning into freezer bags for storage.
- Freeze portions laid flat for quicker freezing and easier stacking.
- Thaw frozen stew overnight in the refrigerator and reheat gently over low heat while stirring.
- Removing thyme sprigs and bay leaf before serving prevents tough herb bites.
User Reviews
Overall Rating
5
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