📝 About This Recipe
This soul-warming stew is a celebration of the humble yet mighty pearl barley, known scientifically as Hordeum vulgare, which lends a delightful chew and natural thickness to the broth. Tender chunks of marbled beef chuck are seared to perfection and braised with earthy root vegetables and aromatic herbs for a depth of flavor that only time can create. It is a quintessential comfort dish that marries rustic farmhouse traditions with a sophisticated, velvety finish.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes and patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
The Grains and Vegetables
- 1 cup Pearl Barley (rinsed thoroughly)
- 3 medium Carrots (peeled and sliced into half-moons)
- 2 pieces Celery Stalks (sliced)
- 2 medium Yukon Gold Potatoes (cubed into 1/2 inch pieces)
- 2 tablespoons Tomato Paste (for richness and color)
The Braising Liquid and Herbs
- 6 cups Beef Bone Broth (low sodium preferred)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by seasoning your beef cubes generously with salt and pepper. Ensure the meat is at room temperature for a better sear.
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2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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3
In batches, brown the beef on all sides until a deep mahogany crust forms (about 3-4 minutes per batch). Remove the beef and set aside on a plate.
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4
Lower the heat to medium and add the remaining tablespoon of oil. Sauté the onions and celery for 5 minutes until softened and translucent.
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5
Stir in the tomato paste and garlic. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom—this is where the flavor lives!
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7
Add the browned beef back into the pot along with any accumulated juices. Pour in the beef broth and Worcestershire sauce.
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8
Stir in the rinsed pearl barley, carrots, potatoes, thyme sprigs, and bay leaves.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer for 1 hour and 45 minutes to 2 hours. Check occasionally to ensure the barley isn't sticking to the bottom; the stew is done when the beef is fork-tender and the barley is soft but chewy.
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11
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with more salt or pepper if needed.
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12
If the stew is too thick, add a splash of water or broth. If you prefer it thicker, simmer uncovered for the last 10 minutes.
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13
Ladle into deep bowls and garnish with a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always sear the beef in small batches; overcrowding the pan causes the meat to steam rather than brown. Rinse your barley under cold water before adding to remove excess starch, which prevents the stew from becoming overly gummy. If you can't find pearl barley, hulled barley can be used, but it will require an extra 30-45 minutes of cooking time. This stew tastes even better the next day as the flavors meld, making it a perfect make-ahead meal. For an extra layer of umami, add a parmesan rind to the pot while simmering.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread to soak up the rich gravy. Pair with a glass of the same dry red wine used in the cooking process. A crisp side salad with a lemon vinaigrette provides a bright contrast to the heavy stew. Top with a dollop of horseradish cream for a spicy, modern twist. Accompany with roasted Brussels sprouts or honey-glazed parsnips.