Herb-Infused Beef and Barley Stew

🕒 Prep: 20 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 8

Herb-Infused Beef and Barley Stew is a hearty, flavorful dish perfect for those chilly evenings when you crave something comforting and substantial. This recipe combines tender beef, wholesome barley, and aromatic herbs to create a stew that warms you from the inside out.

Why You'll Love This Recipe

  • Hearty and filling — perfect for cold days.
  • Rich in flavor thanks to a blend of herbs and spices.
  • Easy to make with simple, straightforward steps.
  • Uses affordable ingredients that are easy to find.

Ingredients

2 lbs beef chuck, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
1 cup pearl barley
2 carrots, sliced
2 celery stalks, sliced
1 large potato, cubed
1 can (14.5 oz) diced tomatoes
2 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste

Ingredients Explained

Beef chuck serves as the main protein, providing a robust flavor and tender texture after slow cooking. Olive oil helps brown the beef, creating a savory base. Onion and garlic add aromatic depth, while beef broth and water form the stew's flavorful liquid backbone. Pearl barley thickens the stew and adds a delightful chewiness. Carrots, celery, and potato contribute sweetness, earthiness, and body. Diced tomatoes introduce a touch of acidity and freshness. Finally, dried rosemary and thyme infuse the stew with a warm, herbal aroma.

Tips & Tricks

  • For a thicker stew, mash some of the potatoes against the side of the pot.
  • If you have fresh herbs on hand, use them for garnishing to enhance the flavor.
  • Browning the meat properly is key to a deep, rich flavor, so take your time with this step.

Detailed Instructions

Start by heating up the olive oil in a large pot over medium heat. Once the oil is shimmering, add the beef chuck cubes, browning them on all sides. This step is crucial for developing that deep, savory flavor. Once browned, remove the beef and set it aside. In the same pot, toss in the onion and garlic, sautéing them until the onion turns translucent and fragrant.

Now, return the beef to the pot and pour in the beef broth and water. Bring this mixture to a gentle boil. Once boiling, stir in the pearl barley, carrots, celery, and potato, making sure everything is well mixed. Add the diced tomatoes, rosemary, thyme, and season with salt and pepper to taste. Give everything a good stir, then reduce the heat to low.

Cover the pot and let it simmer for about 1.5 hours. Remember to stir occasionally to prevent the barley from sticking to the bottom. This slow cooking allows all the flavors to meld beautifully and the beef to become tender. Once done, serve the stew hot, garnished with fresh herbs if you like.

Simplified Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add beef cubes and brown on all sides. Remove and set aside.
3. In the same pot, add onions and garlic, sauté until onions become translucent.
4. Return beef to the pot and pour in beef broth and water. Bring to a boil.
5. Stir in barley, carrots, celery, and potato.
6. Add diced tomatoes, rosemary, thyme, salt, and pepper.
7. Reduce heat to low, cover, and let simmer for 1.5 hours, stirring occasionally.
8. Serve hot, garnished with fresh herbs if desired.

Serving Suggestions

This stew pairs wonderfully with a slice of crusty bread to soak up all the delicious broth. A side salad with a tangy vinaigrette can balance the richness, or you could serve it alongside steamed green beans for added color and texture.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use beef stew meat or even brisket for a different texture.
Is there a way to make it vegetarian?
Substitute the beef with mushrooms and use vegetable broth instead of beef broth.
How can I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

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