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Beef and Barley Stew

Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it’s freezer-friendly!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Main Course , Soup

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

Instructions

    Cup of Yum
  1. 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.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. 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.*
  6. 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.