BEEF & BARLEY STEW

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.

Beef & Barley Stew

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!

Beef & Barley Stew

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!

Beef & Barley Stew

BEEF & BARLEY STEW

This beautiful stew is so rich and flavorful, layered with flavor.  Perfect for a cold dreary winter night or a St. Patrick’s Day celebration! The aroma of a slow simmering stew is one of the greatest smells to come home to, and with some warm crusty bread on the side for dunking, the perfect dinner! This homemade Beef & Barley Stew will make a cold day feel much cozier!
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Beef & Barley Stew

INGREDIENTS:
2-1/2 lbs. sirloin tips (cut into 1 inch cubes)
3 tablespoons olive oil
Kosher salt
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:

1. Season beef pieces with kosher salt and pepper; set aside.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat and sear the beef tips on all sides.  Use a slotted spoon to remove the beef and transfer to slow cooker.
3. In the same pan, heat 1 tablespoon of olive oil over medium heat.  Add the onions, carrots, potatoes and celery.  Cook for 5 minutes, stirring frequently. Add garlic and cook for another minute, then transfer to slow cooker. 
4. In the same pan, heat 1 tablespoon of olive oil over medium heat.  Add the mushrooms to the pan and saute just until they have released their moisture; add to slow cooker.
5. Add the beef stock, wine, Dijon mustard, thyme, oregano, tomato paste and barley, and stir to combine.  Top with the bay leaf.
6. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
7. Serve hot, with fresh parsley sprinkled on top if desired. 

 
YIELD:  8 Servings

Originally posted February 2016; revised and reposted January 2020.
 
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