Spoon Simple
Hearty Beef and Barley Stew with Root Vegetables
A comforting and protein-packed stew featuring tender beef and wholesome barley, perfect for a chilly evening. This hearty meal is loaded with nutrients to keep your family fueled.
Prep 25 min
Cook 1h
Total 1h 25m
Serves 5
Ingredients
Step 1 — For the Stew
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup pearl barley, rinsed
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 large potatoes, peeled and cubed
Step 2 — For Serving
- Fresh parsley, chopped
Instructions
- 1
Sear Beef
Pat beef dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then remove and set aside.
- 2
Sauté Aromatics
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- 3
Combine and Simmer
Return beef to the pot. Stir in rinsed barley, beef broth, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- 4
Add Potatoes
Add cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until potatoes are tender and barley is cooked through.
- 5
Season and Serve
Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Nutrition per serving: 550 cal · 45g protein · 40g carbs · 25g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
