Beef and Barley Stew
A slow-simmered stew of beef chuck, pearl barley and root vegetables, the kind of hearty one-pot meal that fills a Yukon kitchen with warmth on a cold day.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15 g
- carbs
- 32 g
- protein
- 28 g
- calories
- 380
Instructions
- 1
Heat oil in a large pot and brown the beef in batches; set aside.
- 2
Sauté onion and celery in the same pot until softened.
- 3
Stir in tomato paste and cook 1 minute.
- 4
Return beef to the pot and add stock and bay leaves.
- 5
Bring to a simmer, cover and cook 1 hour until the beef starts to soften.
- 6
Add barley, carrots and potatoes, and simmer uncovered 40-50 minutes until the beef and vegetables are tender and the stew has thickened.
- 7
Season with salt and pepper, remove bay leaves and serve.
Chef's tips
Brown the beef well before adding liquid; the browned bits at the bottom of the pot add deep flavour to the broth.
Ingredient substitutions
- pearl barley → pot barley, cooked slightly longer
- beef chuck → stewing beef of any cut
Storage
Refrigerate up to 4 days; the stew also freezes well for up to 3 months.
Reheating
Reheat on the stovetop over low heat, adding a splash of water or stock if it has thickened too much.
Common mistakes to avoid
- •Adding barley too early so it overcooks and turns mushy
- •Not browning the beef, which loses flavour
Serving suggestions
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