Irish Stew Beef Barley (Printable Version)
Hearty beef with root vegetables and barley cooked slowly in a rich, flavorful broth.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 parsnips, peeled and sliced
05 - 1 large onion, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 1/2 tsp freshly ground black pepper
14 - 1 1/2 tsp salt (or to taste)
→ Oils & Extras
15 - 2 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add the chopped onion, carrots, parsnips, and celery. Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute until fragrant.
03 - Return the browned beef to the pot. Add the potatoes, barley, beef broth, water, bay leaves, thyme, salt, and pepper. Stir well to combine.
04 - Bring the stew to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef and barley are tender.
05 - Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The barley soaks up all that beefy flavor and gives the stew the most satisfying texture
- It feeds a crowd and somehow tastes even better when you reheat it for lunch the next day
02 -
- Dont rush the browning step on the beef, those caramelized bits are what give the stew its deep flavor
- Barley continues absorbing liquid as it sits, so you may need to add more broth when reheating leftovers
03 -
- Cut your vegetables into similar sizes so they cook evenly
- Pat the beef completely dry before searing for better browning