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Beef and Barley Stew with Mushrooms and Carrots

Beef and barley stew with mushrooms and carrots simmers in beef broth until the chuck is fork-tender and the pearl barley is soft. Browning the beef and mushrooms first builds a rich base for this hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 17 minutes
Standing time 10 minutes
Total Time 2 hours 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 3 tbsp vegetable oil divided
  • 8 oz cremini mushrooms halved or quartered
  • 1 yellow onion medium, chopped
  • 2 ribs celery chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 7 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.75 cup pearl barley rinsed
  • 3 carrots medium, cut into 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry, season it with the salt and pepper, then toss it with the flour and shake off excess.
  2. Heat 2 tablespoons of the oil in a 6-quart Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, transferring it to a plate as it browns.
  3. Add the remaining 1 tablespoon oil to the pot and cook the mushrooms for 5 to 7 minutes, stirring occasionally, until browned; transfer them to the plate with the beef.
  4. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the garlic and tomato paste and cook for 1 minute, stirring.
  5. Pour in the beef broth and Worcestershire sauce, then stir in the thyme and bay leaf, scraping up any browned bits. Return the beef and its juices to the pot, bring to a boil, then cover and simmer over low heat for 1 to 1 1/4 hours, until the beef is nearly fork-tender.
  6. Stir in the barley, carrots, and mushrooms. Cover and simmer over low heat for 45 to 55 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender.
  7. Remove the bay leaf and let the stew stand for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, replace the all-purpose flour with a gluten-free all-purpose blend and use certified gluten-free Worcestershire sauce.