Beef and Barley Stew

by SundayPrepCo
Prep: 15m
Cook: 1h 30m
beef
Beef and Barley Stew - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:8
1 1/2lbbeef stew meat
1tbspcanola oil
1onion
5 1/2cupbeef broth
1cuppearl barley
1tspdried thyme
1/2tspdried marjoram
1/4tspdried rosemary
1/4tspblack pepper
4carrots
2tbspfresh parsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Brown the beef

    Cut the beef into 1/2-inch cubes and pat dry. Heat the canola oil in a large Dutch oven over medium-high. Brown the beef in batches so it sears instead of steams, then transfer it to a plate.

  1. 2

    Soften the onion

    Chop the onion and add it to the same pot. Cook until crisp-tender, scraping up the browned bits from the bottom.

  2. 3

    Simmer the barley and beef

    Pour in the beef broth and add the pearl barley, thyme, marjoram, crushed rosemary, and pepper. Return the beef to the pot and bring to a boil. Reduce the heat, cover, and simmer 1 hour.

  3. 4

    Add carrots and finish

    Slice the carrots and stir them in. Return to a boil, then reduce heat and simmer covered 30-40 minutes more, until the beef and carrots are tender and the barley is plump. Chop the parsley and stir it in just before serving.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Beef and Barley Stew

Created by: SundayPrepCo

Prep Time: 15m
Cook Time: 1h 30m
Servings: 8

Ingredients

  • 1 1/2 lb beef stew meat
  • 1 tbsp canola oil
  • 1 onion
  • 5 1/2 cup beef broth
  • 1 cup pearl barley
  • 1 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried rosemary
  • 1/4 tsp black pepper
  • 4 carrots
  • 2 tbsp fresh parsley

Instructions

  1. Brown the beefCut the beef into 1/2-inch cubes and pat dry. Heat the canola oil in a large Dutch oven over medium-high. Brown the beef in batches so it sears instead of steams, then transfer it to a plate.
  2. Soften the onionChop the onion and add it to the same pot. Cook until crisp-tender, scraping up the browned bits from the bottom.
  3. Simmer the barley and beefPour in the beef broth and add the pearl barley, thyme, marjoram, crushed rosemary, and pepper. Return the beef to the pot and bring to a boil. Reduce the heat, cover, and simmer 1 hour.
  4. Add carrots and finishSlice the carrots and stir them in. Return to a boil, then reduce heat and simmer covered 30-40 minutes more, until the beef and carrots are tender and the barley is plump. Chop the parsley and stir it in just before serving.

Notes & Tips

This is exactly the kind of thing I make on a Sunday and eat all week - one pot, eight servings. It keeps in the fridge 4-5 days in airtight containers and honestly gets better on day two once the barley soaks up the broth. It freezes well for up to 3 months. One heads-up: the barley keeps drinking liquid as it sits, so when you reheat, add a splash of broth or water to loosen it back up and warm it gently on the stove or in the microwave until steaming.