🧂 Ingredients
- 1.5 kg Beef chuck roast(cut into 1.5-inch cubes)
- 0.25 cup All-purpose flour
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 medium Carrots(peeled and chopped)
- 3 medium Celery stalks(chopped)
- 4 cloves Garlic(minced)
- 1.5 liters Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup Pearl barley
- 500 g Potatoes(peeled and cubed)
- 2 Bay leaves
- 1 tbsp Fresh thyme(chopped)
👨🍳 Instructions
- 1
In a bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Return the browned beef to the pot. Stir in beef broth, tomato paste, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
- 6
Add the pearl barley, cubed potatoes, bay leaves, and thyme. Bring the stew to a simmer.
- 7
Reduce heat to low, cover, and simmer gently for at least 2 to 2.5 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
- 8
Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.
💡 Pro Tips
- ✓For a richer flavor, sear the beef well. This caramelization adds depth.
- ✓If the stew becomes too thick, add a little more beef broth or water.
- ✓Barley will absorb liquid, so ensure there's enough broth for the cooking time.
🔄 Variations
- Add other root vegetables like parsnips or turnips.
- For a touch of acidity, add a splash of red wine when deglazing the pot.
- Stir in a handful of fresh peas or corn in the last 15 minutes of cooking.