Beef and Barley Stew

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Here’s another hearty stew from CookingShorts!  Packed with protein, vegetables and flavor!  Make a big pot of this and you’ll have some tasty leftovers.

Ingredients: Beef and Barley Stew

  • 1 1/2 box of low-sodium beef stock
  • 1 pound beef chuck, cut into 1 inch cubes
  • olive oil
  • salt and pepper
  • 1 cup cooked pearl barley
  • 1 cup of frozen sweet peas – thawed
  • 1 cup of frozen pearl onions -thawed


In a large soup pot, bring 1/2 of one box of your beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.  This enhances the stock, giving it a deep flavor. 

Remove beef from the fridge at least 15 minutes prior to use.  Add olive oil to a large skillet over medium high.  Pat the beef dry with paper towels and season with salt and pepper.  Once the oil comes up to a high heat, add in beef.  Sear beef on all sides to a deep golden brown – about 10 minutes.  Remove the meat to a plate.  Add a couple tablespoons of your beef stock to deglaze the pan.  Use a wooden spoon to scrape up the brown bits from bottom.  Add beef and deglazed bits to the soup pot and bring to a light simmer. Cover and cook at a light simmer for an additional 1 1/2 to 2 hours, until the beef becomes very tender and most of the liquid has cooked out. Add the other box and 1/2 of stock to the pot with remaining ingredients – barley, pearl onions and peas.  Allow veggies to warm through.  Ladle and serve with a garnish of parmesan cheese.

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