Chef John’s Beef and Barley Stew
This beef and barley stew is a hearty homemade dish featuring tender beef and wholesome pearled barley.Flavor: Rich, savory, earthy, and comforting.Texture: Tender beef, soft vegetables, and chewy barley.Preparation: Brown the beef, sauté the vegetables, and simmer everything together.Cooking method: Stovetop simmering.Best occasion: Family dinners, cold-weather meals, and weekend lunches.Serving suggestion: Enjoy with crusty bread or a simple green salad.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3/4 cup pearled barley, rinsed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the beef cubes dry using paper towels. Season them with salt and black pepper. Drying the meat helps it brown properly instead of steaming in the pot.If desired, lightly coat the beef with flour for a slightly thicker stew.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot.Brown the pieces on several sides for approximately 5–7 minutes per batch. Transfer the browned beef to a plate and set aside.Do not skip this step, as browning creates the deep, savory flavor that makes the stew especially delicious.
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.Cook for 5–7 minutes, stirring occasionally, until the onion softens and the vegetables begin to release their aroma. Add the minced garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for 1–2 minutes. This helps deepen its flavor and adds richness to the broth.Pour in a small amount of beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits.
- Return the browned beef to the pot. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaf.Stir well and bring the mixture to a gentle boil. Reduce the heat to low, cover partially, and simmer for approximately 60–90 minutes, or until the beef begins to become tender.Maintain a gentle simmer rather than a rapid boil to help the beef cook evenly.
- Stir in the rinsed pearled barley. Continue simmering for approximately 30–40 minutes, stirring occasionally.The barley will absorb some of the broth and gradually become tender. If the stew becomes too thick before the barley is cooked, add extra hot beef broth or water.
- Remove the bay leaf. Taste the stew and add more salt and black pepper as needed.Check that the beef is fork-tender and the barley is soft but still pleasantly chewy. If the beef needs more time, continue simmering gently until it reaches the desired tenderness.
- Remove the pot from the heat and allow the stew to rest for 5 minutes. Sprinkle chopped fresh parsley over the top.Ladle the hot stew into bowls and serve with crusty bread, biscuits, or a fresh salad.
Notes
- Choose the right beef: Beef chuck is an excellent choice because its connective tissue softens during slow cooking.
- Brown in batches: Too much beef in the pot at once prevents proper browning.
- Rinse the barley: Rinsing removes dust and loose starch from the grains.
- Monitor the liquid: Barley absorbs liquid as it cooks, so keep extra broth available.
- Maintain a gentle simmer: Boiling too vigorously can make the meat tough and break down the vegetables excessively.
- Adjust the thickness: Add broth for a thinner stew or simmer uncovered briefly for a thicker consistency.
- Remove the bay leaf: It is used for flavor and should not be eaten.
- Allow resting time: Letting the stew stand briefly before serving helps the flavors settle.