Irish Stew Beef Barley (Printable Version)

A comforting Irish dish with tender beef, root vegetables, and nutty barley in a rich broth.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp vegetable oil

→ Vegetables

06 - 2 large onions, chopped
07 - 3 large carrots, peeled and sliced
08 - 3 parsnips, peeled and sliced
09 - 3 medium potatoes, peeled and cut into chunks
10 - 2 celery stalks, sliced
11 - 3 cloves garlic, minced

→ Barley & Herbs

12 - ¾ cup pearl barley, rinsed
13 - 6 cups beef broth
14 - 2 bay leaves
15 - 1 tbsp fresh thyme leaves
16 - 2 tbsp chopped fresh parsley

# Directions:

01 - Pat beef cubes dry with paper towels, then toss with flour, salt, and pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef in batches, browning on all sides for 3-4 minutes per batch. Remove browned beef and set aside.
03 - Add chopped onions to the same pot and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in carrots, parsnips, potatoes, and celery. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften.
05 - Return beef to the pot. Add pearl barley, bay leaves, fresh thyme, and beef broth. Bring the mixture to a boil, stirring to combine.
06 - Reduce heat to low, cover, and simmer for 1½ hours. Stir occasionally to prevent sticking and ensure even cooking.
07 - Remove the lid and continue simmering uncovered for 30 minutes. This allows the broth to reduce and thicken naturally while flavors meld together.
08 - Discard bay leaves. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle hot stew into bowls and garnish with extra fresh parsley. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • The barley gives it an incredible creamy thickness without any extra effort
  • It tastes even better the next day, making it perfect for meal prep
02 -
  • Do not rush the searing step because those browned bits are where all the deep flavor develops
  • The barley continues to absorb liquid as it sits, so the stew will be even thicker tomorrow
03 -
  • Cutting all vegetables into similar sizes ensures they finish cooking at the same time
  • Skimming any foam that rises to the surface during the first thirty minutes results in a cleaner tasting broth

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