BEEF & BARLEY STEW
It seems like every January my family gets excited for homemade soups, but if a recipe calls for wine in a cozy, hearty soup with some crusty bread on the side, who is going to complain? I'm trying to include more fresh vegies in our meals this year, and hearty soups, stews and chowders just seem to be where it's at!
It's cold and snowing like crazy today, so it seemed like the perfect time to make a double batch of Beef & Barley Stew - some for today, and some to freeze and enjoy later. This recipe is so wonderful - tender beef, nutty barley and all kinds of hearty colorful veggies in a rich and flavorful broth.
Braising the beef ahead of time locks in the moisture and helps tenderize the beef as it slow cooks. Braising the vegetables is an unusual step, but it caramelizes the flavor, and gives your Beef & Barley Stew beautiful color, and deep and rich flavor. This beautiful stew is thicker than traditional Beef & Barley Soup, and is so rich and flavorful. If you prefer a stew with a lighter broth or sauce, add another cup or two of beef stock to the recipe.
I like to serve this with a warm loaf of my Herbed Cheese & Beer Bread on the side. I can't begin to tell you how WONDERFUL my kitchen is smelling right now!
This recipe is so versatile too - you can simmer it on your stove during the day, or throw everything in your slow cooker and have a great supper waiting when you get home. This Beef & Barley Stew is also freezer friendly, so if you like to cook up double batches, this is a great one to have waiting in the freezer for a crazy busy night or when someone is not feeling well and needs a magical soup to feel better.
Great excuse to enjoy a tummy-warming bowl of wonderful - hope that you enjoy this as much as we do!
2-1/2 lbs. sirloin tips (cut into 1 inch cubes)
3 tablespoons olive oil
Freshly ground black pepper
8 oz. fresh crimini or button mushrooms (cleaned and quartered)
1 large yellow onion (chopped)
8 large carrots (peeled and sliced diagonally into ½” pieces)
4 medium yellow potatoes (peeled and cut into 1” cubes)(optional)
1 stalk celery, sliced
3 cloves garlic, minced
1 Tablespoon tomato paste
2 tsp. fresh thyme (or 1 tsp. dried)
2 tsp fresh oregano (or 1 tsp. dried)
2 Tablespoons extra virgin olive oil (divided)
1 cup pinot noir or dry red wine
4 cups beef stock
1 tablespoon Dijon mustard
1 large bay leaf
1 teaspoon dried thyme
1 tsp. salt
3/4 cup pearl barley
½ cup flat leaf parsley, chopped
HOW I MAKE THIS:
YIELD: 8 Servings
Originally posted February 2016; revised and reposted January 2020.
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