Old-Fashioned Beef Barley Stew

The Ultimate Comfort Food

This old-fashioned beef barley stew is the ultimate comfort food, packed with tender beef, wholesome vegetables, and a rich, flavorful broth. It’s a hearty dish that warms the soul and makes for a satisfying meal, especially on chilly days.

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Why I Love This Recipe

I love this stew because it’s both nourishing and deeply comforting. The slow simmering process allows the flavors to meld beautifully, resulting in a dish that’s rich and hearty. The combination of beef, barley, and vegetables makes it a well-balanced meal, and it’s easy to customize based on what I have in the kitchen. Plus, it stores and reheats wonderfully, making it great for meal prep.

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Ingredients

• 1 ½ lbs beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf
• 1 cup frozen peas (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Directions

1. Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef in batches, browning it on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Combine Ingredients: Return the beef to the pot, then add barley, beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
4. Simmer: Bring to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
5. Add Peas: In the last 10 minutes, add frozen peas (if using) and adjust seasoning as needed.
6. Finish and Serve: Remove the bay leaf and serve hot, garnished with fresh parsley.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 6 servings
• Calories per Serving: 320 kcal

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Variations

• Add More Veggies: Add potatoes, mushrooms, or bell peppers for extra texture and flavor.
• Make It Gluten-Free: Swap the barley for rice or quinoa if avoiding gluten.
• Use a Slow Cooker: Brown the beef first, then add all ingredients (except peas) and cook on low for 6-8 hours. Stir in the peas 10 minutes before serving.
• Spice It Up: A dash of smoked paprika or red pepper flakes adds a subtle heat.
• Try Different Meats: Use ground beef, turkey, or even leftover roast beef.

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Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze well for up to 3 months. Cool completely before transferring to freezer-safe containers.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if needed. A microwave works too—heat in 1-minute intervals, stirring between each.

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FAQs

• How do I make this stew thicker?
  Let it simmer uncovered for an extra 15-20 minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
• Can I make this in an Instant Pot?
  Use the sauté function to brown the beef and sauté the vegetables, then add the rest of the ingredients. Cook on high pressure for 25 minutes, followed by a natural release.
• What can I serve with beef barley stew?
  Pair with crusty bread, cornbread, or a fresh green salad for a complete meal.
• Can I use quick-cooking barley instead of pearl barley?
  Yes, but add it in the last 30 minutes of cooking to prevent it from getting too mushy.
• Why is my beef tough?
  Tough beef usually means it hasn’t cooked long enough. Let it simmer until fork-tender, which typically takes about 2 hours.

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Conclusion

This old-fashioned beef barley stew is the perfect blend of hearty, nutritious, and delicious. I love how simple yet flavorful it is, and it always leaves me feeling satisfied. Whether made on the stovetop, in a slow cooker, or even in an Instant Pot, this classic dish is a must-try for any home cook.