Description
A hearty and comforting beef and barley stew, perfect for cozy nights. This stew combines tender beef chuck, nutritious barley, and a medley of vegetables simmered slowly to develop rich flavors and a satisfying texture.
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 and Canned Goods
- 6 cups Beef broth (Homemade if possible)
- 1 can Diced tomatoes (With juices)
Grains
- 1 cup Barley (Pearl variety)
Spices and Seasonings
- 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: In a large pot over medium-high heat, add the beef chunks and cook until they are golden brown on all sides to develop flavor and texture for the stew.
- Sauté Vegetables: Add the sliced onions, celery, and carrots to the pot and sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Remaining Ingredients: Pour in the diced tomatoes with their juices, beef broth, barley, corn kernels, and diced potatoes. Sprinkle garlic powder, kosher salt, black pepper, dried basil, and dried oregano over the mixture, then stir well to combine all ingredients evenly.
- Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
- Adjust Seasoning and Serve: Before serving, taste the stew and add additional salt and pepper if needed to suit your preference. Serve hot for a cozy meal.
Notes
- Using homemade beef broth will add more depth and richness to the stew.
- Adjust the thickness of the stew by adding more broth or water if it becomes too thick during simmering.
- For a thicker stew, you can mash some of the cooked potatoes and stir them back in.
- The stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For added flavor, consider adding a splash of red wine during the browning step.
