Description
This hearty beef and barley stew is a comforting and satisfying meal, perfect for cozy nights. Tender chunks of beef chuck roast are simmered with fresh vegetables, pearl barley, and a blend of herbs in a rich beef broth, creating a flavorful and nourishing stew that’s ideal for warming up any evening.
Ingredients
Scale
Meat
- 2 pounds Beef chuck roast (Cut into chunks)
Vegetables
- 1 large Onion (Sliced)
- 2 stalks Celery (Sliced)
- 3 medium Carrots (Sliced)
- 1 large Russet potato (Diced)
- 1 cup Corn kernels (Frozen)
Liquids
- 6 cups Beef broth (Homemade if possible)
- 1 can Diced tomatoes (With juices)
Grains & Legumes
- 1 cup Barley (Pearl variety)
Spices & Herbs
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt (Adjust to taste)
- 1 teaspoon Black pepper (Adjust to taste)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
- Brown the beef chunks: Heat a large pot over medium-high heat and add the beef chunks. Brown them on all sides until golden brown to develop deep flavors.
- Sauté the vegetables: Add the sliced onions, celery, and carrots to the pot. Cook for about 5 minutes until the vegetables are softened and aromatic.
- Add remaining ingredients: Stir in the diced tomatoes with juices, beef broth, pearl barley, frozen corn kernels, garlic powder, kosher salt, black pepper, dried basil, dried oregano, and diced potato. Mix everything well to combine evenly.
- Simmer the stew: Bring the mixture to a gentle boil. Reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours until the beef is tender and the barley is cooked through.
- Final seasoning and serve: Taste the stew and adjust salt and pepper as needed. Serve hot for a warming, hearty meal.
Notes
- Using homemade beef broth will enhance the depth of flavor but store-bought broth works fine too.
- Pearl barley adds a lovely chewy texture and thickens the stew; rinsing it before cooking can reduce excess starch.
- For a thicker stew, you can mash some of the potatoes into the broth before serving.
- This stew can be made a day ahead; flavors deepen overnight.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
