Beef Barley Stew Recipe

Ingredients for Beef Barley Stew

• Beef Stew Meat
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• Garlic Cloves
• 1 tablespoon Worcestershire sauce
• Fresh Ground Black Pepper
• Salt
• Oregano
• Dried Thyme
• Dried Basil
• Dried Parsley Flakes
• Beef Stock
• Red Potatoes
• Diced Tomatoes
• 1 cup pearl barley
• Baby Carrots
• 2 celery stalks, chopped

How to Make Beef Barley Stew

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve hot, optionally with homemade herb dumplings.