Print

Hearty One-Pot Beef and Barley Stew (Budget-Friendly Recipe)

hearty one-pot beef and barley stew - featured image
Print Recipe

A budget-friendly, one-pot beef and barley stew that’s perfect for busy weeknights. Tender beef, hearty barley, and vegetables simmered in a rich broth create a comforting meal that costs about $1.50 per serving.

Ingredients

Scale
  • 1.5 lbs (680g) beef chuck or stew meat, cubed into 1-inch pieces
  • 1 cup (200g) pearl barley
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: 1 tablespoon Worcestershire sauce, 1 cup frozen peas, 1 parmesan rind

Instructions

  1. Prep your ingredients first: Cube the beef into 1-inch pieces. Dice the onion, slice the carrots and celery, and mince the garlic.
  2. Season and brown the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium and add remaining 1 tablespoon olive oil. Add diced onion, carrots, and celery. Cook for 4-5 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste and herbs: Stir in tomato paste, dried thyme, and bay leaves. Cook for 1-2 minutes, stirring constantly.
  5. Deglaze the pot: Pour in about 1 cup of beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits.
  6. Return the beef and add the barley: Add browned beef back to the pot along with any accumulated juices. Stir in pearl barley.
  7. Add the remaining broth and simmer: Pour in remaining 5 cups of beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60-75 minutes until barley is tender and beef is fork-tender.
  8. Season and finish: Remove bay leaves. Taste and adjust salt and pepper. If adding frozen peas, stir them in and let heat through for 2-3 minutes. If stew is too thick, add a splash of broth; if too thin, simmer uncovered for 10 minutes.
  9. Rest before serving: Let stew sit off the heat for 10 minutes before serving. Serve hot with crusty bread or over mashed potatoes.

Notes

For best flavor, make the stew a day ahead and refrigerate overnight. The barley will continue to absorb liquid, so add a splash of broth when reheating. For a vegetarian version, swap beef for 2 cans of chickpeas or 8 oz mushrooms and use vegetable broth. For slow cooker: brown beef and sauté vegetables on stovetop, then transfer to slow cooker. Cook on low 6-8 hours or high 3-4 hours, adding barley during the last hour.

Nutrition

Keywords: beef and barley stew, one-pot meal, budget-friendly, hearty stew, comfort food, easy dinner, winter recipe

Find it online: https://dinadinnertable.com/hearty-one-pot-beef-and-barley-stew-budget-friendly-recipe/