Beef and Barley Stew with Mushrooms and Potatoes

Introduction

You get a large, cold-weather stew built on 3 pounds of beef, barley, potatoes, mushrooms, and beef broth, with a long simmer that turns the broth rich and the meat tender. Variation I is the fuller stew with vegetables added in stages, while Variation II is a simpler pot that finishes sooner. Either way, this is a practical recipe for feeding a group and reheating over a few days.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes to 3 hours 20 minutes
• Total Time: 2 hours 20 minutes to 3 hours 50 minutes
• Servings: 12

Ingredients

• 3 pounds (1.25 kg) beef, cubed
• 1 white onion, diced
• 4 cubed potatoes
• 1 cup (240 g) barley
• ¼ cup (60 g) flour
• 1 can tomato paste
• 1 small can diced tomatoes
• 1 slug Worcestershire sauce
• 1 bunch parsley
• salt, pepper, paprika to taste
• 1 teaspoon thyme
• 2 teaspoons marjoram
• 2 tablespoons vegetable oil
• 2 cartons beef broth
• 1 lb (450 g) mushrooms
• 1 pkg frozen green beans
• 3 cloves halved garlic
• 3 stalks celery
• 4 large carrots
• water, enough to cover all ingredients in pot

Instructions

Variation I

1. Dust beef cubes lightly with flour, then brown in vegetable oil.
2. Move to separate pot and clean pan with beef broth and add to pot.
3. Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours.
4. Add barley and simmer additional ½ hour.
5. Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste.
6. Add slug of Worcestershire sauce. Simmer for 1 additional hour.
7. Chop parsley and stir into stew before serving.

Variation II

1. Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
2. Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
3. When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
4. Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.

Variations

• Replace the 4 cubed potatoes with sweet potatoes if you want a slightly sweeter stew and a softer final texture.
• Swap the white onion for yellow onion for a deeper, more rounded onion flavor after the long simmer.
• Use cremini mushrooms in place of standard mushrooms for a darker, earthier finish.
• Reduce the barley to ¾ cup if you want a looser broth, or increase it slightly if you want the stew to eat more like a thick bowl meal.
• Leave out the frozen green beans if you want the stew to stay focused on beef, potatoes, and mushrooms with a denser texture.

Tips for Success

• Brown the beef in batches if needed so it sears instead of steaming; that gives the broth more depth.
• Keep the flour coating light in Variation I so you thicken the stew without leaving clumps in the pot.
• After the first long simmer, the beef should yield easily when pressed with a spoon; if it still feels firm, give it more time before adding the later vegetables.
• Add the potatoes, mushrooms, and frozen green beans when listed so they keep some structure instead of cooking down too far.
• Stir in the chopped parsley right before serving so it stays fresh-tasting and bright rather than dulling in the pot.

Storage and Reheating

Store cooled stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months, leaving a little space at the top because the liquid expands.

Reheat on the stovetop over medium-low heat until hot, stirring occasionally. If the stew has thickened in the fridge because of the barley, add a splash of water or beef broth to loosen it. You can also microwave individual portions, covered loosely, in 1-minute bursts and stir between each until heated through.

FAQ

Can you make this stew ahead of time?

Yes. It reheats well, and the flavor usually improves after a night in the fridge.

What kind of barley works best here?

Pearl barley is the easiest option because it cooks in the time given. Hulled barley works too, but it usually needs a longer simmer.

Can you leave out the mushrooms?

Yes. The stew will still work, but it will lose some earthiness and a bit of extra body in the broth.

Why does the stew get much thicker after chilling?

The barley keeps absorbing liquid as it sits. Add water or beef broth when reheating until the texture is where you want it.