Ingredients
-
For the Beef and Marinade:
-
2.5 to 3 lbs boneless beef chuck, cut into 1.5-inch cubes
-
2 teaspoons kosher salt
-
1 teaspoon black pepper, freshly ground
-
1/4 cup all-purpose flour
-
3 tablespoons olive oil or avocado oil, divided
-
-
For the Aromatics and Vegetables:
-
2 large yellow onions, chopped
-
4 carrots, peeled and sliced into 1/2-inch thick rounds
-
3 celery stalks, sliced into 1/2-inch thick pieces
-
8 oz cremini mushrooms, cleaned and quartered
-
4 cloves garlic, minced
-
-
For the Broth and Flavor Base:
-
1 cup dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir) (Optional, can be substituted with 1 cup extra beef broth)
-
3 tablespoons tomato paste
-
6 cups high-quality beef broth, low-sodium
-
2 tablespoons Worcestershire sauce
-
1 tablespoon soy sauce (for umami depth)
-
2 bay leaves
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
-
For the Barley and Finish:
-
1 cup pearl barley, rinsed
-
1 cup frozen peas (optional, for a pop of color and sweetness)
-
1/4 cup fresh parsley, chopped (for garnish)
-
Instructions
Pat the beef cubes completely dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, toss the dry beef cubes with the salt, pepper, and all-purpose flour until evenly coated. The flour helps create a wonderful crust and will also act as a natural thickener for the stew.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the olive oil over medium-high heat. Once the oil is shimmering, add the beef to the pot in a single layer. Do not overcrowd the pan; work in two or three batches if necessary. Brown the beef on all sides, for about 2-3 minutes per side, until a deep, dark brown crust forms. This is the Maillard reaction, and it is the foundation of your stew’s flavor. Transfer the browned beef to a separate plate and set aside.
Reduce the heat to medium. If the pot seems dry, add the remaining 1 tablespoon of olive oil. Add the chopped onions, carrots, and celery (the mirepoix) to the pot. Sauté, stirring occasionally, for 8-10 minutes, until the onions have softened and become translucent. Use your wooden spoon to scrape up any browned bits (fond) from the bottom of the pot as the vegetables release their moisture.
Add the quartered mushrooms and continue to cook for another 5-7 minutes, until they have released their liquid and started to brown. Finally, add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor and removes any raw taste.
If using, pour in the red wine to deglaze the pot. Bring it to a simmer, using your wooden spoon to scrape vigorously at the bottom of the pot, lifting all those flavorful browned bits into the liquid. Let the wine reduce by about half, which should take about 3-5 minutes. This cooks off the alcohol and concentrates the flavor.
Pour in the beef broth, Worcestershire sauce, and soy sauce. Add the bay leaves, dried thyme, and dried rosemary. Stir everything together to combine, bringing the liquid to a gentle simmer.
Return the browned beef (and any accumulated juices from the plate) to the pot. Stir everything together. Once the stew returns to a simmer, reduce the heat to low, cover the pot, and let it cook for 1.5 hours. The simmer should be very gentle, with only a few bubbles breaking the surface. This low-and-slow cooking method is what makes the beef incredibly tender.
After 1.5 hours, stir in the rinsed pearl barley. Ensure the barley is fully submerged in the liquid. Place the lid back on the pot and continue to simmer for another 45-60 minutes, or until both the beef and the barley are tender. The barley will absorb a significant amount of the broth, thickening the stew beautifully.
Once the stew is cooked, remove it from the heat. Fish out and discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. A final pinch of salt can often make all the flavors pop. If you’re using frozen peas, stir them in now. The residual heat of the stew will cook them perfectly in just a few minutes.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to settle and meld even further. Garnish generously with fresh chopped parsley before ladling into bowls.
Nutrition
- Serving Size: one normal portion
- Calories: 480-550 kcal