Hearty Beef and Barley Stew
- Total Time: 1 hour
- Yield: 6 1x
Description
Enjoy this filling stew filled with a beautiful array of veggies, herbs, and marbled beef.
Ingredients
- 2 1/2 lb (1125 g) Certified Angus Beef® sirloin tip, cut into 3/4 inch cubes
- 1 lb (450 g) crimini or button mushrooms, cleaned and quartered
- 2 cups (480 ml) fresh spinach, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 tsp fresh thyme or 1 tsp dried
- 2 tsp fresh oregano or 1 tsp dried
- 2 tbsp (30 ml) extra virgin olive oil, divided
- 1 large onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 cup (240 ml) pinot noir
- 3 1/2 cups (840 ml) beef stock
- 1 large bay leaf
- 1 tsp salt
- 1/2 cup (120 ml) quick cooking barley
- 1/2 cup (120 ml) flat leaf parsley, chopped
Instructions
- Pat the beef cubes dry with a paper towel and season with salt.
- Heat one tbsp of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
- Heat the remaining tbsp of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
- Two cooking methods: Preheat the oven to 450 degrees F. Cover the Dutch oven and cook on the lowest rack for 40 minutes OR bring to a boil on the stove top, cover, reduce the heat to low, and simmer for an hour.
- While the stew is cooking, add the barley to the water in a medium pot, bring to a boil, reduce the heat to medium, and cook for 10 minutes or until tender. Drain.
- Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer the stew cooks the more tender the beef and flavorful the stew will be. Add salt and pepper to taste.
- Serve the stew garnished with fresh parsley.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
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Frequently Asked Questions
Why does the recipe sear the beef before adding it to the stew?
The instructions call for patting 2-1/2 lb sirloin tip cubes dry, seasoning with salt, and searing in batches in a Dutch oven over medium-high heat. Browning in batches — not crowding the pan — builds a caramelized crust that adds depth the long simmer can’t create on its own.
Do I cook this stew on the stovetop or in the oven?
The recipe offers both options: preheat the oven to 450°F and cook covered on the lowest rack for 40 minutes, or bring to a boil on the stovetop, cover, and simmer on low for an hour. Either way, cooked barley is added at the end and simmered at least 10 more minutes. 
Is the barley cooked separately or in the stew?
Separately — while the stew cooks, boil the barley in a medium pot for 10 minutes until tender, then drain. The cooked barley is stirred into the stew for at least the final 10 minutes so it absorbs the stew’s flavor.
