It’s time to cozy up with a delicious bowl of soup. This winter beef and barley stew is absolutely perfect if you are craving a pot roast, but don’t have all day to make one. Truth be told, I make it all year round and keep barley stocked in my pantry specifically for this recipe.
But it is made for this season, using all the yummy winter root veggies and whatever homemade stock you have on hand. I especially like to use the leftover Thanksgiving stock I make every year, but store bought beef broth is just as amazing. Regardless, this stew is absolutely phenomenal and all made in one pot.
Key elements of the Winter Beef and Barley Stew
- Lightly coating the beef in flour before searing. It creates a beautiful crust on the meat and helps to thicken the soup.
- Roasting the vegetables separately. The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. And, it’s super easy.
- Letting the barley cook directly in the soup towards the end to also help thicken the soup and add the perfect bite to the stew.
The end result is a comforting bowl of thick, hearty stew. It’s one that the whole family will adore and I can’t wait for you to try it for yourselves!
Enjoy!
XO
Callie
Beef and Barley Stew
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp groud black pepper
- 2-2.5 pounds boneless beef chuck roast trimmed of excess fatand cut into 1 inch pieces
- 1/4 cup olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 2 cups beef broth
- 2 cups water
- 1 cup dry red wine
- 4 medium red or yellow potatoes and/or sweet potatoes cut into 1 inch pieces
- 4 medium carrots and/or parsnips cut into 1 inch pieces
- 1/2 cup regular barley
- 2 tbsp fresh parsley chopped (optional)
Instructions
- 1. In a large bowl, combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat. 2. Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water, wine and the browned meat back to the pot. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.3. Meanwhile, preheat oven to 375°F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables and remove thyme stems. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.) Garnish with fresh chopped parsley.5. If refrigerating or freezing, cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)6. To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.