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Beef and Barley Stew
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Beef and Barley Stew

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Large skillet

Ingredients

  • 2 tbsp olive oil divided
  • 2 lbs of chuck diced
  • 1 small yellow onion diced
  • 4 cloves of garlic minced
  • 8 cups of beef broth
  • 1-2 bay leaves
  • Sea salt and freshly cracked pepper to taste
  • 8 oz of mushrooms sliced
  • 3 stalks of celery diced
  • 3 carrots diced
  • 5-6 fingerling potatoes diced
  • ½ cup of pearled barley
  • ½ cup frozen peas
  • 2 tbsp cornstarch mixed with a little cold water

Instructions

  • Preheat the oven to 275 degrees.
  • Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook for 2-3 minutes, or until caramelized. Once the beef is cooked, add the onion and garlic and cook for an additional 2-3 minutes, stirring often.
  • Add the beef broth and bay leaves, and season with sea salt and freshly cracked pepper, to taste. Cover the Dutch oven with a lid and place it into the oven for 2-3 hours.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes until golden brown.
  • Add the mushrooms, carrots, celery, fingerling potatoes, and pearled barley to the beef soup. Cover and cook on the stovetop over medium-low heat for 45-60 minutes or until the vegetables are soft and the pearled barley is cooked through.
  • Mix a bit of cornstarch with some cold water and stir until completely dissolved. Add the cornstarch slurry to the boiling soup and stir. Remove from the heat and serve. Enjoy.