Beef and Barley Stew
- Beef and Barley Stew
- Recipe
- Ingredients
- Instructions
Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, this beef and barley stew recipe is freezer-friendly!
I know. I’m sorry, guys. It’s a lot of soup recipes lately, but that’s all I’ve been eating lately!
But hey, if a recipe calls for wine in a cozy, hearty soup with some crusty bread, are we really going to say no?
I didn’t think so.
Plus, we have the most amazing melting-tender beef chunks here with perfectly chewy-nutty barley that soaks up all that stew-y goodness.
The house will smell so good, I bet you can’t wait until the 45 minutes are up when your barley has cooked through. Some peeking is okay, but make sure you keep that lid covered for faster cooking.
And my favorite part is that this is completely freezer-friendly! I made this right before I left for the holidays and coming home to this soup was everything I needed to feel right at home.
That and an extra glass of wine with my soup.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
5. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*
6. Serve immediately.
