Beef and Barley Stew
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- CALORIES
- 44g
- PROTEIN
- 41g
- CARBS
- 17g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 700g (1.5 lb) flank steak, in 3cm / 1in cubes
- 140g (3/4 cup) pearl barley, dry
- 250g (2 medium) carrot, in thick rounds
- 200g (3 cups) mushrooms, quartered
- 150g (1 medium) onion, diced
- 100g (2 sticks) celery, sliced
- 40g (2.5 tbsp) tomato paste
- 1 tbsp (12ml) olive oil
- 2 bay leaves, 4 thyme sprigs, 1 tsp salt, black pepper
- 1.2L / 5 cups beef stock
Method
- Pat the beef dry and salt it. Brown it in the oil in two batches over high heat, 4 min a batch. Do not stir it - you want one deep crust, not eight grey sides.
- Take the beef out and lower the heat to medium. The dark stuff on the base of the pot is the flavour of the entire stew.
- Cook the onion, carrot and celery 6 min, scraping constantly so the fond lifts into the vegetables.
- Add the tomato paste and cook 2 min until it darkens.
- Return the beef, add the stock, bay and thyme, and bring to a simmer.
- Add the barley now rather than later. It needs the full time and it thickens the stew as it goes.
- Simmer uncovered 35 min, stirring occasionally so the barley does not catch on the base.
- Add the mushrooms for the last 10 min only, so they hold their shape rather than dissolving.
- Fish out the bay and thyme stalks, season, and let it stand 10 min before serving.
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Start 7 days freeTip: barley keeps drinking liquid overnight. If you are making it ahead, add another cup of stock when you reheat or you will have a casserole.
EquipmentLarge pot
KitLarge pot
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KeepsFridge 4 days, freezer 3 months. Genuinely better on day two.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.