Name: Beef & Barley Vegetable Stew : Hearty, Slow-Cooked Comfort
Ingredients: 1½ lbs beef chuck, cut into 1-inch cubes; Salt & pepper, to taste; 2 tbsp olive oil (or any high-heat oil); 1 yellow onion, chopped; 2 garlic cloves, minced; 3 carrots, peeled and sliced; 2 celery stalks, chopped; 1½ cups mushrooms, sliced (cremini or white); 6 cups low-sodium beef broth; ¾ cup pearl barley (not quick-cooking); 1 tbsp tomato paste; 1 tsp dried thyme (or 1 tbsp fresh); 1 bay leaf; Optional: Chopped parsley, for garnish; 1 tbsp fresh rosemary; ½ cup dry red wine (for deglazing); Other root vegetables (parsnips, turnips, sweet potatoes); Gluten-free swap: brown rice, farro, or quinoa

Description

Hearty, cozy, and packed with flavor, this stew features tender beef, earthy mushrooms, nutty pearl barley, and a rich, savory broth. Perfect for a comforting meal any day of the week.

Ingredients

Scale

Main Ingredients:

1½ lbs beef chuck, cut into 1-inch cubes
Salt & pepper, to taste
2 tbsp olive oil (or any high-heat oil)
1 yellow onion, chopped
2 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1½ cups mushrooms, sliced (cremini or white)
6 cups low-sodium beef broth
¾ cup pearl barley (not quick-cooking)
1 tbsp tomato paste
1 tsp dried thyme (or 1 tbsp fresh)
1 bay leaf
Optional: Chopped parsley, for garnish

Optional Twists:

1 tbsp fresh rosemary
½ cup dry red wine (for deglazing)
Other root vegetables (parsnips, turnips, sweet potatoes)
Gluten-free swap: brown rice, farro, or quinoa

Instructions

1. Season and Sear the Beef

Pat beef cubes dry and season generously with salt & pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear beef in batches, 2–3 minutes per side, until deep brown. Remove and set aside.

2. Sauté the Vegetables

Reduce heat to medium.
In the same pot with beef drippings, add onion, garlic, carrots, celery, and mushrooms.
Cook 5–7 minutes, stirring occasionally, until onions are translucent and veggies soften.

3. Build the Flavor Base

Push vegetables aside, add tomato paste, and cook 60 seconds to caramelize.
Stir in thyme and bay leaf.

4. Combine and Simmer

Return seared beef and any juices to the pot.
Pour in beef broth, scraping up brown bits from the bottom.
Bring to a boil, then stir in pearl barley.
Reduce heat to low, cover, and simmer gently for 1½–2 hours.

5. Finish and Serve

Check that beef is tender and barley is plump. Remove bay leaf.
Taste and adjust seasoning.
Garnish with fresh parsley and serve hot.

Notes

Slow Cooker: Sear beef and sauté veggies, then cook on LOW 6–8 hrs or HIGH 3–4 hrs. Add barley with broth.
Instant Pot: Sauté beef and veggies, add remaining ingredients, cook High Pressure 25 min, natural release 10 min.
Thicken: Stir in 1 tbsp cornstarch mixed with 2 tbsp cold water, or mash some barley/veggies into the broth.

Nutrition

Calories: 400 Cal Per Serving
Carbohydrates: 35g
Protein: 32g