This hearty stew combines tender beef and nutty barley for a comforting meal that's perfect on chilly days. It's easy to make and packed with rich flavors that will warm you from the inside out.
Prep Time30 min
Cook Time2 hr
Total Time2 hr 30 min
Difficulty
Hard
Cooking Hints
Brown the beef well to develop deep flavors before adding liquids.
Use low-sodium broth to control the saltiness of the stew.
Let the stew simmer gently to allow the barley to cook fully and absorb the flavors.
Ingredients
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Reasons You'll Love It
This stew is warm and comforting, with tender beef and nutty barley that fill you up. It’s packed with rich flavors and hearty textures, making it perfect for chilly days or when you want a satisfying meal.
Directions
Season the beef with salt and pepper, then toss it in some flour, shaking off any extra. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides, then use a slotted spoon to take it out and set it aside. Next, add the onion, cabbage, celery, carrots, and garlic to the pot. Cook everything together, stirring occasionally, until the carrots start to soften and the onions look clear—about 10 minutes. Add the mushrooms, rosemary, thyme, and barley, stirring it all in. Then, put the beef back into the pot and cook for another few minutes to combine the flavors. Pour in the water, beer, and beef bouillon, and bring everything to a boil. Once boiling, cover the pot, lower the heat, and let it simmer gently for about an hour and a half, until the beef and barley are tender. Finally, stir in the brown sugar and vinegar, and let the stew simmer uncovered for another 10 to 15 minutes to let the flavors meld.
67
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Recommendations
Serve this stew with a slice of crusty bread or over creamy mashed potatoes. A simple green salad or steamed vegetables on the side can add freshness and balance the meal.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it feels too thick. This stew can also be frozen for up to 2 months.
Frequently Asked Questions
Can I use a different type of meat instead of beef stew meat?
Yes, you can use lamb or pork, but cooking times may vary. Adjust accordingly until the meat is tender.
What can I substitute for dark porter beer if I don’t have any?
Use beef broth or a mix of beef broth and a splash of balsamic vinegar for a similar depth of flavor.
Is it necessary to brown the beef before adding the vegetables?
Browning adds flavor and texture, so it’s recommended, but you can skip it if short on time.
Can I prepare this stew in a slow cooker?
Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
How do I store leftovers, and how long will they keep?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I use pearl barley instead of regular barley?
Yes, pearl barley cooks faster and will work well in this stew.
Is it okay to use fresh herbs instead of dried rosemary and thyme?
Yes, use about three times the amount of fresh herbs since they are less concentrated.
How can I make this stew thicker if it’s too watery?
Simmer it uncovered for a bit longer or mix a small amount of flour or cornstarch with cold water and stir it in.
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