Beef and Barley Stew
Beef and barley stew is a big-batch pot of tender beef, chewy grains and plenty of vegetables that serves twelve. Dusting the beef in seasoned flour before browning gives the broth body and a deeper color, and the barley thickens it as it cooks. Tomato paste and Worcestershire sauce add savory depth. It reheats well and freezes cleanly, so it suits cooking ahead for a crowd.
Instructions
Toss the beef cubes in the flour, seasoned with salt, pepper and paprika, until lightly coated. Heat the vegetable oil in a large pan and brown the beef on all sides, working in batches if the pan is crowded so the meat sears rather than steams.
Transfer the beef to a large stew pot. Pour the beef broth into the browning pan, scrape up the browned bits from the bottom, and add the liquid to the pot along with enough water to cover everything.
Briefly sauté the celery, garlic and onion in the same pan until they begin to soften, then add them to the pot with the carrots, thyme and marjoram. Simmer for 1½ hours.
Stir in the barley and simmer for another ½ hour, until the grains are tender.
Add the potatoes, sliced mushrooms, frozen green beans, diced tomatoes, tomato paste and a slug of Worcestershire sauce. Simmer for 1 more hour, until the potatoes are soft and the beef is tender.
Chop the parsley and stir it in just before serving. Taste and adjust the salt and pepper.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
