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beef and barley stew

Beef & Barley Stew

Flavorful beef stew meat and veggies are slowly simmered in beef broth and Guinness until fall apart tender accompanied with slightly nutty barley. A perfect hearty and healthy meal for a cold day!
4.93 from 70 votes
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American, British
Servings 8 servings
Calories 408 kcal

Equipment

  • Large Dutch Oven or other large, heavy pot with lid

Ingredients
  

  • 2 lb beef stew meat, cubed
  • salt & pepper
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 4 medium carrots, halved and sliced to about ½ inch thickness
  • 4 stalks celery, halved and sliced to about ½ inch thickness
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
  • 3 tbsp tomato paste
  • 1 15 oz can of Guinness or other stout beer (you can replace this with 2 extra cups of beef broth is desired, but the Guinness really gives it a nice depth of flavor)
  • 6 cups beef broth
  • 3 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 cup pearled barley
  • 1.5 tsp salt
  • ½ tsp pepper
  • additional salt & pepper to taste
  • additional Worcestershire sauce to taste
  • fresh thyme leaves (optional) for garnish

Instructions
 

  • Heat 1 tbsp of olive oil and 1 tbsp of butter in a large dutch oven or other heavy bottom pot with lid over medium high heat until hot.
  • Generously season both sides of the beef stew meat with salt & pepper. In batches, so as not to overcrowd the beef, sear one side of the meat undisturbed for 1-2 minutes until browned. Flip meat to the other side and sear for an additional 1-2 minutes until browned. Using a slotted spoon or tongs, remove the seared beef (it will not be cooked through at this time) to a plate and set aside.
  • Repeat the process until all of the stew meat has been browned. This will probably take about 2-3 batches. Set aside.
  • Melt the remaining 1 tbsp of butter in the pan with the beef drippings and add in onion, celery, carrots and garlic. Sautee over medium high heat for about 5 minutes until softened.
  • Add in thyme, rosemary and tomato paste and cook for 1 minute over medium high heat.
  • Stream in the can of Guinness to deglaze the pan. Then pour in 6 cups of beef broth, stirring continuously.
  • Add in 3 tbsp of Worcestershire sauce, browned beef and one bay leaf and bring to a boil.
  • Turn heat down to low then cover and let simmer on low for about 1 - 1.5 hours.
  • After 1 to 1.5 hours of cooking, add in 1 cup of pearled barley. Continue cooking on low for another hour or so until the barley is cooked through and the beef is tender.
  • Remove from heat and taste to see if the stew needs any additional seasoning. Add any salt, pepper or Worcestershire sauce to preference.
  • If desired, garnish with thyme leaves and enjoy!

Nutrition

Serving: 1servingSodium: 1341mgSugar: 7.8gFiber: 4.8gPotassium: 787.8mgCholesterol: 82.6mgCalories: 408kcalMonounsaturated Fat: 2.1gPolyunsaturated Fat: 0.4gSaturated Fat: 9.1gFat: 22.8gProtein: 27.5gCarbohydrates: 19.4g
Keyword Beef, Fall, Stew, Winter
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