Aromatic and heartwarming, this Herb-Infused Beef and Barley Stew is perfect for those chilly evenings. Crafted with tender chunks of beef and an array of vegetables, it’s infused with the rich flavors of rosemary and thyme. Easy to prepare, this stew is a testament to comfort and nostalgia, bringing families together around the dinner table. Best served with crusty bread, it’s a wholesome meal that keeps you coming back for more.
This stew is inspired by traditional European recipes, combining the richness of beef with the nutty flavor of barley, a staple in many rustic cuisines.
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
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.
Allow stew to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium heat until hot, stirring occasionally. Add a splash of water or broth if needed to adjust consistency.
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