Ingredients for Beef Barley Stew
- 1 1/2 lbs beef stew meat
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ground black pepper
- Salt, to taste
- Oregano
- 1 teaspoon dried thyme
- Dried Basil
- Dried Parsley Flakes
- 6 cups beef broth
- 2 potatoes, peeled and cubed
- 1 (14.5 ounce) can diced tomatoes
- 1 cup pearl barley
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried rosemary
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How to Make Beef Barley Stew
- Trim excess fat from 1.5 lbs beef stew meat and cut into 1-inch cubes. In a large zip-top bag, toss the beef with 1/2 cup all-purpose flour until evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the skillet with the beef drippings. Cook until the onion is translucent, about 5 minutes.
- In a large Dutch oven or pot, combine the browned beef, sauteed onions and garlic, 6 cups beef broth, and 1 cup pearl barley. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
- Stir in 1 teaspoon freshly ground black pepper, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 carrots (chopped), 2 potatoes (peeled and cubed), 1 (14.5 ounce) can diced tomatoes, and 2 celery stalks (chopped). Continue to simmer, uncovered, until the beef is very tender and the vegetables are cooked through, about another 40-45 minutes. Adjust seasonings to taste.
- Serve hot, optionally with homemade herb dumplings.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
27g
Fat
82g
Carbs
17g
