Beef and Barley Stew

This hearty beef and barley stew is the perfect cozy meal for a chilly day. Tender chunks of beef, sweet potatoes, carrots, celery, and pearl barley simmer together in a rich, savory broth. Serve with a slice of warm, crusty kamut bread for the ultimate comfort meal.

Servings: 8-10

Prep time: 20 minutes

Cook time: 2½-3 hours on the stove or 8-10 hours in a crockpot

Ingredients

• 2½ pounds chuck roast, cut into bite-sized cubes

• 2 teaspoons salt

• 1 teaspoon black pepper

• ¼ cup all-purpose flour

• 2–3 tablespoons olive oil

• 1 sweet potato (sub any other type of potato), peeled and diced

• 1 shallot, finely diced

• 3–4 celery stalks, chopped

• 3–4 carrots, peeled and chopped

• 2 tablespoons minced garlic

• 1 quart (4 cups) beef broth

• 2 tablespoons tomato paste

• 1 cup pearl barley

• Additional water or broth, as needed

Method

1. Season the diced chuck roast with salt and pepper, then sprinkle with flour and toss until evenly coated.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef from the pot and set aside.

3. Lower the heat to medium and add the diced shallot, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the minced garlic and tomato paste. Stir and cook for another minute, until fragrant.

5. Return the browned beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½-2 hours, or until the beef begins to become tender.

6. Add the diced sweet potato and pearl barley. Stir to combine, adding a little additional broth or water if needed.

7. Cover and continue simmering for 35–45 minutes, stirring occasionally, until the barley is tender and the beef is soft and easily pulls apart.

8. Taste and adjust the salt and pepper as needed. If the stew is too thick, add a splash of broth until you reach your desired consistency.

9. Serve warm with thick slices of crusty kamut bread and plenty of butter!

   
   

Notes

• Browning the beef: Don’t skip this step! Browning the meat adds so much flavor to the stew.

• Pearl barley: The barley absorbs liquid as it cooks and naturally thickens the broth. Add more broth as needed.

• Crockpot: if making this in a crockpot, brown the beef and add it along with everything except the barley and sweet potato. In the last 1 1/2 to two hours of cook time, add the diced sweet potato and barley.

• Make ahead: This stew is even better the next day as the flavors have time to develop.

• Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. The barley will continue absorbing liquid, so add a splash of broth when reheating.