Beef and Barley Stew
This hearty beef and barley stew is perfect for chilly evenings, warming you right up with its delicious flavors. A family favorite, it’s easy to prepare and packed with wholesome ingredients.
Ingredients
- 16 oz stewing beef uncooked
- 7 oz onion finely chopped
- 3 cloves garlic crushed
- 10.5 oz carrots finely chopped
- 4.5 oz mushrooms chopped
- 720 ml chicken stock
- 720 ml beef stock
- 3 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 3 to 4 handfuls kale chopped
- 4.5 oz pearl barley uncooked
- salt
- black pepper
- cooking oil spray I used avocado
Instructions
- Start by spraying a large pot with cooking oil spray and heat it over medium-high.
- In batches, add in the beef, seasoning with salt and black pepper. Sauté until it turns lightly golden, then set aside.
- Toss in the chopped onion and cook until soft. Pour a little stock into the pan to help deglaze.
- Next, add the garlic, carrots, mushrooms, thyme, rosemary, paprika, a splash of balsamic vinegar, and tomato paste. Mix everything well.
- Bring back the beef (along with any juices) into the pot and stir until coated.
- Pour in all of the stocks and bring to a gentle boil. Reduce the heat to low, cover with a lid, and let it simmer for about 30 minutes.
- After 30 minutes, add the uncooked pearl barley, and continue to let it simmer for an additional 45 minutes, until the pearl barley is tender and the meat is nice and soft. Feel free to add more stock if you prefer a brothier stew.
- For the final 10 minutes of cooking, mix in the chopped kale, taste, and adjust the seasoning as needed.
- Serve and enjoy the delicious warmth!