Beef and Barley Stew

I often find myself stuck in a weird food dichotomy in the early weeks of January. On the one hand, in a desire to undo some of the excesses of the holiday season, I want salads and soups and fresh green things. But on the other, it’s COLD. “Feels like 5 degrees” cold. “Chill me to the bone” cold, where the only things that can warm me up are cheese-laden carbs, braised meats and fleece-lined tights.

There’s not a ton of overlap between those two categories, which makes it hard to maintain a “healthy eating” goal at the beginning of the year. But I like to think that there can be some middle ground, something that’s more satisfying than a plate full of greens but less artery-clogging than mac and cheese.

Enter this beef and barley stew. While it may not be the most healthful recipe in the world, it is laden with whole grains (barley) and vegetables (carrots, celery, mushrooms), and the added protein (beef) makes it a complete meal in one bowl. (This is also a huge plus if you, like me, promised to cook more often this year and are looking for more one-pot meals that can feed an army. This is DEFINITELY one of those.) It was excellent as a stew, and still extremely delicious even when the barley had absorbed most of the liquid by leftover day 3.*

This stew certainly kept me warm during a cold, snowy weekend, and didn’t leave me feeling comatose afterwards. It’s a compromise between healthy and hearty that tastes way better than any compromise ever should.

*If you’d prefer your beef and barley stew to remain stew-like, you can always reheat the stew on the stove — add a cup or two of additional beef broth (depending on how much stew you’re heating up) and simmer 15 minutes until the stew is heated through.

Beef and Barley Stew

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Ingredients

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• olive oil
• 2 pounds chuck stew meat, seasoned liberally with salt and pepper
• 1 large onion, diced
• 3 large cloves garlic, minced
• 10 ounces sliced cremini mushrooms, washed
• 4 large carrots, scrubbed and diced
• 5 celery stalks, diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• salt and pepper, to taste
• 1/2 cup red wine
• 2 cups beef stock
• 2 cups chicken stock
• 1 cup pearl barley

Cook Mode

Instructions

1. Coat the bottom of a 4-quart or larger Dutch oven or heavy-bottomed pot with olive oil. In two or three batches, sear the beef until the cubes are generously browned on all sides. (Take your time here — better browning means more flavor.) Set aside the meat and reduce the heat to medium-low.
2. Heat 1 teaspoon of olive oil in the pot and cook the onions until they have softened and are translucent. Add the garlic and sauté for 2-3 minutes, then add the carrots and celery. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened slightly and are beginning to brown.
3. Stir in the rosemary, thyme, bay leaves, tomato paste, Worcestershire sauce, salt and pepper. Cook for 2 minutes, then add the red wine. Scrape up any brown bits from the bottom of the pot, then let it cook until it’s reduced by half.
4. Add the meat back into the pot, along with the stock and 1 cup of water. Bring to a boil, cover the pot, and let simmer for 1 hour.
5. Add the barley and continue cooking for 30 minutes. Uncover and simmer for an additional 15 minutes, or until the meat and barley are tender. Taste for seasonings, then serve.

Nutrition

• Serving Size: 8