Beef and Barley Stew
Servings 8
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
- 2 tbsp cornstarch mixed with a little cold water
- ½ cup frozen peas
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 the cornstarch with water and stir until completely dissolved. Add the cornstarch slurry to the boiling soup and stir.
- Stir in the peas.
- Remove from the heat and serve. Enjoy.