Beef and Barley Stew

By Tracy

8 Person

165 Minutes

0 Calories

Hearty beef and barley stew with mushrooms and root vegetables. Perfect cold weather stew! If you can't find celery root, you can substitute turnips, rutabagas or potatoes. Just be sure to adjust your cooking times—potatoes cook faster than celery root. Save time in the prep work by prepping the onions and mushrooms while the beef is browning.

Ingredients

salt
black pepper
dill
1/2 cup sour cream
3 cups celery root
1 cup roughly chopped carrot
1 cup pearl barley
2 tsp. dried marjoram
3 cups water
1 quart beef broth
1 pound button or cremini mushrooms
3 cups chopped onions
2 tbsp. unsalted butter
2 pounds beef chuck, cut into chunks

Method

01

In a large, thick-bottomed pot, melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.
02

When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot.
03

Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.
04

Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.
05

Add the barley, celery root and carrots, stir well and recover the pot. Simmer gently until the barley and celery root are tender, between 40 minutes and an hour.
06

Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill. Grind a little black pepper over right before you serve. To eat, stir in the sour cream.

Related Tags

Beef and Barley Stew

3.9

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Cook Time 150 Mins
Total Time 165 Mins

02 Ingredients

salt

black pepper

dill

1/2 cup sour cream

3 cups celery root

1 cup roughly chopped carrot

1 cup pearl barley

2 tsp. dried marjoram

3 cups water

1 quart beef broth

1 pound button or cremini mushrooms

3 cups chopped onions

2 tbsp. unsalted butter

2 pounds beef chuck, cut into chunks

03 Method

Step 1

In a large, thick-bottomed pot, melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.

Step 2

When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot.

Step 3

Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.

Step 4

Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.

Step 5

Add the barley, celery root and carrots, stir well and recover the pot. Simmer gently until the barley and celery root are tender, between 40 minutes and an hour.

Step 6

Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill. Grind a little black pepper over right before you serve. To eat, stir in the sour cream.

04 Author