Beef & Barley Stew
Hearty, filling, and comforting, Beef & Barley is a savory stew, thick with beef, vegetables, and barley.
Ingredients
- 2 tbsp olive oil
- 1 onion large, diced
- 3 celery stalks chopped
- 2 carrots medium-large, chopped
- 18 oz can diced tomatoes (540ml) - we like Aylmer Original
- 3-4 cups leftover roast beef or beef stewing cubes* see notes
- ⅔ cup barley pearl or pot
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp salt optional
- 2 tbsp Beef Better than Bouillon or equal amount other bouillon
- 2 tbsp worchestershire sauce
- 4 cups water plus extra if needed
Instructions
- In a large dutch oven, heat olive oil on medium heat.2 tbsp olive oil
- Add onion and celery and cook until onions are softened, about 5 minutes.
- Stir in carrots, tomatoes, beef, barley, worchestershire sauce, Better Than Bouillon, seasonings, and water.
- Bring to a gentle boil, cover, and cook for 30 minutes. Stir regularly, reduce heat if needed to prevent sticking to the bottom of the pan.
- Reduce heat to keep stew at a simmer, cover, and allow to cook for 1-3 hours to allow flavours to fully develop. Stir regularly.
- Remove from heat and serve. If portioning into freezer containers, allow to cool completely before covering/sealing, and keep about 1" of room at the top of the container to allow for ice expansion.
Notes
If you're using leftover roast beef, add it as instructed.
If you're using beef stewing cubes, add them to the hot oil BEFORE the onion and celery, and brown evenly, about 10 minutes, then add the onion and celery and cook until the onion is softened. Cook for minimum of 2 hours, the longer the better to ensure the beef is tender.
Nutrition
Calories: 230kcalCarbohydrates: 20gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 1668mgPotassium: 642mgFiber: 5gSugar: 5gVitamin A: 5490IUVitamin C: 50mgCalcium: 306mgIron: 4mg
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