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Chef John's Beef and Barley Stew
Hearty Beef and Barley Stew with Root Vegetables and Herbs
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
1 parsnip or turnip, peeled and diced (optional)
1 cup pearl barley
8 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside.
In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes.
Stir in the tomato paste and cook for 1 minute more to deepen the flavor.
Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth.
Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
Season with salt and pepper to taste. Discard the bay leaf before serving.
Garnish with fresh parsley and serve warm with crusty bread.
Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 420 kcal per serving | Servings: 6 servings
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Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.Chef John's Beef and Barley Stew Hearty Beef and Barley Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 1 parsnip or turnip, peeled and diced (optional) 1 cup pearl barley 8 cups beef broth 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside. In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook for 1 minute more to deepen the flavor. Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through. Season with salt and pepper to taste. Discard the bay leaf before serving. Garnish with fresh parsley and serve warm with crusty bread. Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 420 kcal per serving | Servings: 6 servings #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.
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