Beef and Barley Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
409 kcal
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Course
Main Course, Soup
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Cuisine
American
Beef and Barley Stew
Description
The Beef and Barley Stew combines seared sirloin tip beef with cremini mushrooms, fresh spinach, and classic stew vegetables—onion, carrot, and celery. The blend is enhanced with garlic, tomato paste, thyme, and oregano, cooked in red wine and quality beef broth to develop robust, layered flavors.
The stew offers a thick, comforting texture with fork-tender beef and softened barley providing a satisfying chew. It cooks slowly to meld the flavors and soften the barley. Two methods are suggested: oven braising at a low temperature for about two hours or stove-top simmering for up to 90 minutes until the beef is tender.
This dish serves well as a filling main course on cooler days and pairs nicely with crusty bread or a simple green salad. The mix of herbs and vegetables balances the richness of the beef and wine base, making it a comforting option for a classic stew.
Ingredients
- 2 1/2 pounds beef sirloin tip , cut into 3/4 inch cubes
- 1 pound cremini mushroom cleaned and quartered, or button mushroom
- 2 cups spinach chopped, fresh
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 teaspoons thyme or 1 teaspoon dried, fresh
- 2 teaspoons oregano or 1 teaspoon dried, fresh
- 2 tablespoons extra virgin olive oil , divided
- 1 onion diced, large
- 1 carrot diced, large
- 1 celery diced, stalk
- 1 cup red wine e.g., pinot noir, cabernet sauvignon, dry
- 3 1/2 cups beef broth quality
- 1 bay leaf large
- 1 teaspoon salt
- 1/2 cup barley quick cooking
- 1/2 cup flat leaf parsley , chopped
Instructions
- Pat the beef cubes dry with a paper towel and season with salt.Heat one tablespoon of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
- Heat the remaining tablespoons of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Return the beef to the pot and add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
- Two cooking methods: 1) Preheat the oven to 325 degrees F. Cover the Dutch oven and cook on the lowest rack for about 2 hours or until the beef is fork tender.2) Bring to a boil on the stove top, cover, reduce the heat to low, and simmer for 60-90 minutes or until the beef is fork tender.
- While the stew is cooking, add the barley to the water in a medium pot, bring to a boil, reduce the heat to medium, and cook for 10 minutes or until tender. Drain. Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer the stew cooks the more tender the beef and flavorful the stew will be. Add salt and pepper to taste.Serve the stew garnished with fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 48g | 96% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 765mg | 32% |
| Potassium | 1384mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3170IU | 63% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 99mg | 10% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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