Beef and Barley Stew

Beef and Barley Stew (Rachel Johnson)


When it's chilly outside, warm your soul with this hearty home-cooked meal.

TOTAL TIME: 2 hours

MAKES: 6-8 servings

3 tablespoons olive oil, divided

2 pounds chuck roast, cut into 3/4-inch cubes

Salt and freshly ground black pepper

1 cup chopped carrots

1 cup chopped celery

2 cups chopped yellow onion

3 tablespoons tomato paste

4 cloves garlic, minced

6 cups beef broth

4 cups water

1/2 teaspoon dried thyme

1/2 cup pearled barley

Fresh parsley for serving (optional)


1. In a large, heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat.

2. Pat beef dry with a paper towel; season with salt and pepper. Working in batches, sear beef until deeply browned (about 3 minutes on each side), making sure not to overcrowd the pot. Repeat with remaining beef. Transfer to a plate; set aside.

3. Add remaining oil, carrots, celery and onion to pot. Sauté until soft (about 5 minutes). Add tomato paste and garlic; cook 1 minute longer.

4. Add broth, water and thyme; season with salt and pepper to taste. Return beef to pot.

5. Bring soup to a simmer. Reduce heat to low; cover and cook until beef is tender (about 45 minutes).

6. Add barley to pot; cover and cook another 45 minutes or until barley is tender.

7. Garnish with parsley (if desired); serve with warm, crusty bread.


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