Beef and Barley Stew

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Damn Delicious

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(40)

Ingredients

8 servings

2 tablespoons olive oil
1 ½ pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
3 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
2 cups sliced mushrooms
⅓ cup dry red or white wine
8 cups beef stock
1 cup pearled barley, rinsed
5 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

American Dinner Sautéing Intermediate ...

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Preparation

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Step 1

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Step 2

Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 3

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Step 4

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Step 5

Stir in beef stock, barley, thyme, bay leaf, and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.

Step 6

Serve immediately.

Chef’s notes

*TO FREEZE:

Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Beef and Barley Stew

Ingredients

Preparation

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Chef’s notes

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