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- 1 lb (450g) beef stew meat, cut into 1-inch cubes - 1 cup pearl barley, rinsed thoroughly - 1 large onion, finely diced - 3 cloves garlic, minced - 3 medium carrots, sliced into rounds - 2 stalks celery, finely diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 2 bay leaves - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 6 cups beef broth (or vegetable broth for a lighter option) - Fresh parsley, chopped (for garnish) Gather these ingredients before you start. The beef stew meat gives the stew its rich flavor. Pearl barley adds a nice texture. The vegetables make it hearty and colorful. Thyme and oregano bring out the savory notes. Olive oil helps to cook everything perfectly. Don't forget the salt and pepper to season. You can add fresh parsley at the end for a burst of color and flavor. This blend creates a warm and satisfying dish you will love. {{ingredient_image_2}} 1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. The oil should shimmer but not smoke. 2. While the oil heats, season 1 pound of cubed beef stew meat with salt and black pepper. 3. Add the beef to the pot in batches. Sear each piece for 3-4 minutes until browned. 4. Once browned, transfer the beef to a plate and set aside. 1. Lower the heat to medium. Add 1 large diced onion to the same pot. 2. Sauté the onion for about 3-4 minutes until it becomes translucent. 3. Stir in 3 minced garlic cloves, 3 sliced carrots, and 2 diced celery stalks. 4. Cook the mixture for 4-5 minutes, stirring regularly until the vegetables soften. 1. Return the seared beef to the pot. 2. Mix in 1 cup of rinsed pearl barley, 6 cups of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 2 bay leaves. 3. Raise the heat to bring the mixture to a gentle boil. 4. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 1 hour. Stir occasionally. 5. Check the beef and barley for tenderness. If needed, cook for an extra 15-20 minutes until both are tender. 6. Remove the bay leaves once the stew has cooked through. Adjust seasoning with salt and pepper if desired. 7. Serve the hearty beef barley stew in bowls. Garnish with chopped parsley for a fresh touch. To check if your beef and barley are done, you can poke the beef with a fork. If it is tender and falls apart easily, it’s ready. The barley should be soft but still have a slight chew. If either is not done, let it cook longer. You can add 15 to 20 more minutes to the cooking time if needed. Taste your stew before serving. Add more salt and pepper to fit your taste. You can also enhance the flavor by adding herbs. Fresh thyme, rosemary, or even a bay leaf can bring out more depth in your stew. Just remember to remove the bay leaves before serving. Serve your hearty beef barley stew in rustic bowls. This adds a warm touch to your meal. Pair it with some crusty bread for a great dipping option. A sprinkle of fresh parsley on top makes it look extra special. Enjoy your cozy meal! Pro Tips Choose the Right Cut: Opt for tougher cuts of beef like chuck or round, as they become tender during the slow cooking process, adding rich flavor to your stew. Rinse the Barley: Always rinse pearl barley before use to remove excess starch. This helps prevent the stew from becoming too thick and ensures a better texture. Enhance the Flavor: For a deeper flavor, consider adding a splash of red wine along with the beef broth. It complements the beef and adds complexity to the dish. Garnish Wisely: Fresh herbs like parsley not only add a pop of color but also brighten the dish. Add them just before serving to maintain their vibrant flavor. {{image_4}} You can make this stew lighter by using vegetable broth instead of beef broth. This change keeps the flavor rich but cuts the calories. You can also swap the beef stew meat for leaner proteins like chicken or turkey. These options still provide great taste without the extra fat. Adding more veggies can boost nutrition and flavor. Think about using seasonal vegetables. Zucchini, bell peppers, or mushrooms fit well. You can also toss in greens like spinach or kale. These greens add color and nutrients to your stew. Want to mix things up? You can add spices or sauces to change the flavor. A dash of smoked paprika gives a deep taste. Soy sauce or Worcestershire sauce can also add umami. Experimenting with international flavors, like adding curry powder or cumin, can make the stew unique and exciting. To store leftovers, let the stew cool first. Then, transfer it to an airtight container. This helps keep it fresh and safe to eat. Store the stew in the fridge for up to three days. Always check for any off smells or changes in color before eating. For freezing, let the stew cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw the stew overnight in the fridge. Reheat it on the stove or in the microwave until hot. Stir occasionally to ensure even heating. Enjoy every warm, hearty bite! Yes, you can use a slow cooker. To adapt the recipe, follow these steps: - Sear the beef: Start by browning the beef in a skillet. This step adds flavor. - Chop the veggies: Dice the onion, garlic, carrots, and celery as usual. - Combine everything: Place the beef, veggies, barley, broth, and spices in the slow cooker. - Set the heat: Cook on low for 6 to 8 hours or high for 3 to 4 hours. - Check for doneness: Make sure the beef and barley are tender before serving. The slow cooker makes it easy to enjoy this hearty stew without much fuss. If you can't find pearl barley, several good substitutes work well: - Quinoa: A gluten-free option that cooks faster. - Brown rice: A hearty grain that adds a nice texture. - Farro: Another great choice with a nutty flavor. - Couscous: Quick to cook and light in texture. Each of these grains will give your stew a different taste and feel, so choose what you like best. This stew stays fresh in the fridge for about 3 to 4 days. To keep it safe: - Store in an airtight container: This helps prevent spoilage. - Check for signs of spoilage: If you see mold or notice a bad smell, toss it out. Enjoy your leftovers, but make sure to eat them within a week for the best taste! In this blog post, we covered how to make a delicious beef stew from scratch. We explored key ingredients like tender beef, pearl barley, and fresh veggies. You learned the right cooking techniques, tips for perfect tenderness, and ways to personalize your stew. Remember, you can store and freeze leftovers to enjoy later. Experiment with flavors and add more veggies for creativity. This stew is comforting and versatile, making it a great addition to any meal. Enjoy making it your own!

Hearty Beef Barley Delight

A comforting stew featuring tender beef and hearty barley, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb beef stew meat, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed thoroughly
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, finely diced
  • 6 cups beef broth (or vegetable broth for a lighter option)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay leaves
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. The oil should shimmer but not smoke.
  • While the oil is heating, season the cubed beef stew meat generously with salt and freshly ground black pepper. Once the oil is hot, add the beef to the pot in batches (avoid overcrowding). Sear the meat for about 3-4 minutes on all sides until it’s nicely browned. Once browned, transfer the beef to a plate and set aside.
  • In the same pot, reduce the heat to medium. Add the finely diced onions and sauté for approximately 3-4 minutes, until they become translucent and fragrant.
  • Stir in the minced garlic, sliced carrots, and diced celery. Cook for an additional 4-5 minutes, allowing the vegetables to soften slightly while stirring regularly.
  • Return the seared beef to the pot. Mix in the rinsed pearl barley along with the beef broth, dried thyme, dried oregano, and bay leaves. Increase the heat to bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to low. Cover the pot with a lid and let everything simmer for about 1 hour, stirring every so often. After one hour, check the beef for tenderness and the barley for doneness; if needed, continue cooking for an extra 15-20 minutes until both are perfectly tender.
  • After the mixture has cooked through, carefully remove the bay leaves from the stew. Taste and adjust seasoning with more salt and pepper if desired.
  • To serve, ladle the hearty beef barley stew into bowls and garnish with a generous sprinkle of freshly chopped parsley.

Notes

Serve with crusty bread for dipping and garnish with fresh parsley.
Keyword barley, beef stew, comfort food