Beef and Barley Stew
User Reviews
5.0
123 reviews
Excellent
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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
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Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it’s freezer-friendly!
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Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds top sirloin steak diced
- Kosher salt and freshly ground black pepper to taste
- 1 medium sweet onion diced
- 3 medium carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 2 cups sliced mushrooms
- ⅓ cup dry red or white wine
- 8 cups beef stock
- 1 cup pearled barley rinsed
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
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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
- *TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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