Beef and Vegetable Stew with Barley

Name: Beef and Vegetable Stew with Barley
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Lean beef stew meat (about 170g, cut into 1-inch cubes); 1.5 cups Carrots, celery, onion (chopped, total weight about 360g); 1 cup Barley, cooked (about 240g cooked barley); 1 cup Beef broth (low sodium preferred); 1 tablespoon Olive oil (for browning beef); 2 cloves Garlic (minced); to taste Salt; to taste Black pepper; 1.5 cups Water (to add for stew consistency)

827 kcal · 42 g protein · 15 minutes · 1 servings

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This hearty Beef and Vegetable Stew with Barley is a comforting and nutritious meal perfect for any day. Tender lean beef combined with fresh vegetables and chewy barley creates a deliciously satisfying stew packed with protein and fiber.

827 kcal 42 g protein 15 minutes

Ingredients

Lean beef stew meat 6 oz
Carrots, celery, onion 1.5 cups
Barley, cooked 1 cup
Beef broth 1 cup
Olive oil 1 tablespoon
Garlic 2 cloves
Salt to taste
Black pepper to taste
Water 1.5 cups

Method

Prepare Ingredients. Wash and chop the carrots, celery, and onion to make 1.5 cups total. Cut the lean beef stew meat into 1-inch cubes if not pre-cut. Mince the garlic cloves.
Tip: Use a sharp knife for easier chopping and safer handling.
Brown the Beef. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown them on all sides, about 5-7 minutes. This step locks in flavor.
Tip: Do not overcrowd the pot; brown meat in batches if necessary to get a nice sear.
Sauté Vegetables and Garlic. Add the chopped carrots, celery, onion, and minced garlic to the pot with the browned beef. Stir and cook for about 5 minutes until the vegetables start to soften.
Tip: Stir frequently to prevent garlic from burning.
Add Liquids and Simmer. Pour in 1 cup of beef broth and 1.5 cups of water. Stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to low and cover the pot.
Tip: Scraping the bottom adds extra flavor to your stew.
Simmer the Stew. Let the stew simmer gently for about 1 hour to 1 hour 15 minutes until the beef is tender and the vegetables are fully cooked. Stir occasionally to prevent sticking.
Tip: If the stew becomes too thick, add a little more water or broth to reach your desired consistency.
Add Cooked Barley. Stir in 1 cup of cooked barley and cook for another 5 minutes to heat through and allow flavors to meld.
Tip: Adding barley at the end prevents it from becoming mushy.
Season and Serve. Taste the stew and season with salt and black pepper to your preference. Serve hot and enjoy your nutritious beef and vegetable stew with barley.
Tip: Fresh herbs like parsley can be added on top for extra flavor if desired.

Pro tips

Brown the meat well to develop rich flavors in your stew.
Cook barley separately and add at the end to maintain its texture.