Beef and Barley Stew

On a chilly day, nothing warms the soul like a hearty and nourishing bowl of Beef and Barley Stew. This timeless classic is packed with tender chunks of beef short ribs, wholesome vegetables, and nutritious pearl barley. As the savory aroma fills your kitchen, you know you’re in for a comforting and satisfying meal. With its rich flavors and wholesome ingredients, this stew is the epitome of comfort food. So, grab your Dutch oven and let’s dive into this delicious Beef and Barley Stew recipe that will have your family asking for seconds.

SERVES 4 TO 6

INGREDIENTS:

• 2 pounds boneless beef short ribs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 2 medium carrots, peeled, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup)
• 2 medium stalks celery, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup)
• 1 large onion, finely diced (about 1½ cups)
• ½ teaspoon Marmite
• 1 teaspoon soy sauce
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 1 tablespoon tomato paste
• 4 cups homemade or low-sodium canned chicken stock
• One 14½-ounce can whole tomatoes, drained and roughly chopped
• 1 cup pearl barley
• 2 bay leaves
• 4 cups loosely packed roughly torn kale leaves

INSTRUCTIONS:

1. In a large bowl, toss the beef short ribs with salt and freshly ground black pepper to coat them evenly.
2. In a Dutch oven, heat the canola oil over high heat until it starts to smoke. Add the beef chunks to the pot and cook them without moving for about 5 minutes, allowing them to develop a rich brown crust. Stir the beef and continue cooking for another 5 minutes until it’s browned on all sides. If the bottom of the pot begins to scorch, reduce the heat.
3. Transfer the browned beef back to the bowl and set it aside.
4. Lower the heat to medium-high and add the carrots, celery, and onion to the Dutch oven. Cook the vegetables, stirring frequently, until they start to brown, which should take about 4 minutes.
5. Stir in the Marmite, soy sauce, minced garlic, and tomato paste, and cook for about 30 seconds until the fragrant aroma fills the air.
6. Pour in the chicken stock, scraping the browned bits from the bottom of the pot with a wooden spoon. Add the chopped tomatoes, pearl barley, and bay leaves. Return the beef to the pot, increase the heat to high, and bring the mixture to a boil.
7. Once the stew reaches a boil, reduce the heat to the lowest possible setting, and cover the pot, leaving the lid slightly ajar. Let the stew simmer for about 2 hours, stirring occasionally, until the beef is tender, and the barley is cooked through.
8. Stir in the roughly torn kale leaves and cook, stirring constantly, for about 2 minutes until they are wilted.
9. Season the Beef and Barley Stew with salt and pepper according to your taste.
10. Serve the delicious stew in bowls and enjoy its heartwarming flavors. If you want to enhance the flavors even further, you can cool and refrigerate the stew in a sealed container for up to 5 days before reheating and serving. This will allow the flavors to meld together and intensify, creating an even more satisfying meal for the days to come.

As you savor each spoonful of this comforting Beef and Barley Stew, you’ll be reminded of the timeless appeal of home-cooked meals that warm both the body and the soul. Whether you serve it to family and friends on a chilly evening or prepare it ahead for easy weekday dinners, this stew is sure to be a crowd-pleaser. The tender beef, hearty barley, and wholesome vegetables come together in a symphony of flavors that will leave you craving more. So, gather around the table, share a bowl of this ultimate comfort food, and let the nourishing goodness of Beef and Barley Stew bring comfort and joy to your heart and home.