Latvian Meat and Barley Stew (Gaļas un Miežu Zupa)
A hearty and comforting Latvian stew featuring tender chunks of meat, chewy barley, and root vegetables, simmered to perfection.
🧂 Ingredients
- 500 g Beef chuck(cut into 1-inch cubes)
- 150 g Pearl barley(rinsed)
- 2 medium Carrots(peeled and diced)
- 3 medium Potatoes(peeled and cubed)
- 1 large Onion(chopped)
- 2 Celery stalks(chopped)
- 3 Garlic cloves(minced)
- 1.5 l Beef broth
- 2 Bay leaves
- 2 tbsp Fresh dill(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- 2
Add chopped onion and celery to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
- 4
Return the beef to the pot. Add the rinsed pearl barley, diced carrots, cubed potatoes, beef broth, and bay leaves.
- 5
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or until the beef and barley are tender.
- 6
Season with salt and black pepper to taste. Remove bay leaves before serving.
- 7
Ladle the stew into bowls and garnish with fresh chopped dill.
💡 Pro Tips
- ✓For a richer flavor, you can use a combination of beef and pork.
- ✓If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot towards the end of cooking.
- ✓Barley can absorb a lot of liquid, so you may need to add more broth or water during simmering if the stew becomes too thick.
🔄 Variations
- Add other root vegetables like parsnips or turnips.
- For a smoky flavor, add a piece of smoked bacon or ham hock during simmering.