Beef and Barley Stew
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.95 out of 5 stars
(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
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Preparation
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.
Step 7
Save recipe for the next time?
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.
