How To Make Chef John’s Beef and Barley Stew Recipe
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups beef broth
- 1 cup water
- 1 cup pearl barley
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
Instructions
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In a large bowl, combine flour, salt, and black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
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Heat olive oil in a Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides. Remove the beef from the pot and set aside.
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In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
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Stir in tomato paste and cook for an additional minute.
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Return the beef cubes to the pot and add beef broth, water, pearl barley, bay leaves, and dried thyme. Bring to a boil.
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Reduce heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the barley is cooked.
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Stir in frozen peas and cook for an additional 5 minutes.
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Remove bay leaves before serving.
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Serve hot and enjoy!
Nutrition
- Calories : 425kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 74mg
- Sodium : 1324mg
- Total Carbohydrates : 51g
- Dietary Fiber : 10g
- Sugars : 5g
- Protein : 34g
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