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–+ servings

Cozy Beef and Vegetable Barley Stew (One Pot)

This comforting, old-fashioned beef and vegetable barley stew features fork-tender halal beef chuck cubes simmered low and slow in a rich, herb-infused mahogany bone broth with plump pearl barley, sweet carrots, and buttery Yukon Gold potatoes. A nourishing one-pot autumn dinner that warms from the inside out.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup & Stew
Cuisine: American, Cozy Comfort Food
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Seared Beef & Seasoning
  • 2 lbs halal beef chuck roast trimmed of excess fat and cut into 1-inch bite-sized cubes
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp fine sea salt divided
  • 1 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour for dusting beef
Mirepoix & Aromatic Base
  • 1 large yellow onion finely diced
  • 3 stalks celery sliced 1/2-inch thick
  • 3 large carrots peeled and cut into 1/2-inch coins
  • 5 cloves fresh garlic finely minced
  • 2 tbsp double-concentrated tomato paste
Broth, Grains & Potatoes
  • 6 cups low-sodium beef bone broth
  • 3/4 cup pearl barley rinsed and drained
  • 2 medium Yukon Gold potatoes scrubbed and cut into 3/4-inch cubes
  • 1 tbsp Worcestershire sauce or balsamic vinegar
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 1/4 cup fresh flat-leaf Italian parsley finely chopped, for garnish

Method
 

Sear Beef & Caramelize Aromatics
  1. Pat the cubed beef thoroughly dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then lightly toss with 2 tablespoons flour.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add beef in a single layer (sear in two batches if necessary) and brown deeply on all sides for 6 to 8 minutes. Transfer browned beef to a plate.
  3. Reduce heat to medium. Add diced onion, celery, and carrots to the pot. Sauté for 5 minutes until vegetables begin to soften. Stir in minced garlic and tomato paste, cooking for 1 to 2 minutes until fragrant and deeply crimson.
Deglaze & Simmer Low and Slow
  1. Pour 1/2 cup of beef bone broth into the Dutch oven. Using a wooden spoon, scrape up all the caramelized browned bits (fond) stuck to the bottom of the pot.
  2. Return the browned beef and accumulated juices to the pot. Pour in the remaining 5.5 cups beef bone broth, rinsed pearl barley, Worcestershire sauce, thyme sprigs, rosemary, bay leaves, and remaining 1/2 teaspoon salt.
  3. Bring stew to a gentle boil, then immediately reduce heat to low. Cover tightly with the lid and simmer gently for 45 minutes, stirring occasionally.
  4. Uncover and add the diced Yukon Gold potatoes. Stir well, cover again, and simmer for an additional 25 to 30 minutes until potatoes and beef are melt-in-your-mouth tender, and the barley has expanded into plump, tender grains in a rich, glossy broth.
  5. Discard thyme stems, rosemary sprig, and bay leaves. Taste broth and adjust salt or pepper as desired. Ladle steaming into wide ceramic bowls, shower with chopped fresh parsley, and serve with warm crusty bread.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 36gFat: 14gSaturated Fat: 4.5gCholesterol: 85mgSodium: 520mgPotassium: 940mgFiber: 7gSugar: 4gVitamin A: 5800IUVitamin C: 18mgCalcium: 65mgIron: 4.2mg

Notes

Pearl barley absorbs a significant amount of liquid as it cools; if reheating leftovers the next day, add 1/2 to 1 cup of extra beef broth to loosen to your desired consistency. Searing the beef until a deep dark crust develops creates the flavorful fond that gives this stew its signature mahogany depth.

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