Hearty Beef and Barley Stew
A slow-simmered stew of store-bought beef, barley and root vegetables, a warming meal for cold days.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 32 g
- protein
- 28 g
- calories
- 380
Instructions
- 1
Heat oil in a large pot over medium-high heat and brown the beef in batches.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Return beef to the pot, add stock and bay leaf, and bring to a boil.
- 4
Reduce heat, cover and simmer for 45 minutes.
- 5
Add barley, carrots and potatoes and continue simmering for 30–40 minutes until the meat and barley are tender.
- 6
Season with salt and pepper.
- 7
Remove bay leaf before serving.
Chef's tips
Browning the beef well before simmering builds much deeper flavour in the finished stew.
Ingredient substitutions
- Pearl barley → pot barley or rice, adjusting cooking time
Storage
Refrigerate up to 4 days, or freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of stock if it has thickened too much.
Common mistakes to avoid
- •Adding barley too early, making it mushy by serving time
- •Skipping the browning step, resulting in less flavour
Serving suggestions
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