Beef Barley Stew
Beef Barley Stew is a hearty meal packed with savory flavors that’s sure to fill you up. It’s so simple to make, you might just put this on regular rotation. Packed with veggies and hearty beef, it’ll warm you up on those cold winter days. This recipe is easily doubled and freezes well, so you might think about making some for the days you don’t want to cook. Serve it up with French bread and plenty of butter for a button-popping meal.
Beef Barley Stew
This hearty beef barley stew will warm you up on a cold day. It’s super easy to make and can be made in a slow cooker or on the stovetop. Serve with some buttered French bread for a full belly.
- Prep Time30 min
- Cook Time3 hr
- Total Time3 hr 30 min
- Yield6-8
- Serving SizeServings
Ingredients
- 3 lbs. Beef Chuck, 2″ chunks
- 4 Medium Carrots, 1/2″ rounds
- 3 Stalks Celery, 1/2″ slice
- 2 Medium Onions, 1/2″ dice
- 16 oz. Mushrooms, 1/4″ sliced
- 3-4 Cloves Garlic, minced
- 2-3 Tbsp. Olive Oil
- 1 Cup Pearl Barley
- 4 Cups Water
- 1.5 Tbsp. Beef Bullion
- 1 tsp. Dried Thyme
- 1/2 tsp. Dried Oregano
- 2 Large Bay Leaves
- 1 Can (15 oz.) Green Beans, liquid reserved
- 1 Can (15 oz.) Corn, liquid reserved
- Salt and Pepper, to taste
Method
Slow Cooker
Generously salt and pepper beef chunks. Sauté in olive oil until well browned on every side. Add to slow cooker.
Sauté onions, celery, and carrots until onions become slightly translucent. Add to slow cooker.
Sauté mushrooms until golden brown. Add to slow cooker.
Add water, beef bouillon, bay leaf, thyme, and oregano to the sauté pot and heat to dissolve fond. Pour liquid into crockpot and stir to combine.
Turn on high for 2-3 hours, then add the barley.
Add corn and green beans with liquid about an hour before serving.
When the barley and beef are tender, check for seasoning and serve.
Stovetop
Generously salt and pepper beef chunks. Sauté in olive oil until well browned on every side. Remove and reserve.
Sauté onions, celery, and carrots until onions become slightly translucent. Remove and reserve.
Sauté mushrooms until golden brown. Remove and reserve.
Add the beef, onions, celery, carrots, garlic, and mushrooms back to the pot with garlic and sauté for a few minutes.
Add beef bouillon, bay leaf, thyme, and oregano to the sauté pot and sauté for a minute more.
Add water and stir to dissolve fond. Heat to a gentle simmer for 2-3 hrs., then add pearl barley.
Add corn and green beans with liquid about an hour before serving.
When the barley and beef are tender, check for seasoning and serve.
