Nothing fancy here, just an old-fashioned beef stew with barley instead of potatoes. As you know, I try to call anything in a bowl that might be mistaken for soup, stew, to make an end run around my husband and his aversion to soup. I gave him both a spoon and fork, and he used the spoon, though. I asked him afterwards if he thought it was soup or stew and he said “stew,” so it was a win. He said it was too thick for soup, which is always “watery”—clearly, he’s not a soup connoisseur.
I could only find quick cooking barley 😦 but it still did its thickening routine, just not by soaking up so much of the liquid or having to cook so long. For vegetables, I stuck to the traditional onion, green beans, and carrots—there’s a tasty reason those are traditional. I used a beurre manié at the end to slightly thicken the gravy.
Beef Barley Stew
2-2 1/2 lb chuck roast, trimmed and cubed
olive oil or other fat for browning
1 large onion, diced
1 large garlic clove, grated or minced
2 cups sliced carrots
2 cups green bean, cut in 1/2″ pieces
5 cups beef stock
1 tablespoon tomato paste
salt & pepper to taste ( is your beef stock salty?)
1 cup quick-cooking barley (adjust times and liquid if using regular barley)
beurre manié, made from 4 tablespoons each flour and butter (see below)
- Choose a chuck roast with good marbling. Trim off most of the fat, especially the hard fat, and cut the meat into chunks—large if you want to eat it like a stew; bite-sized if you want to eat it more like a soup. I cut mine on the smaller size.
- In a heavy 6 qt. stockpot, brown the beef in about 3-4 tablespoons olive oil over medium high heat until browned all over. Season as you cook, but consider how salty your beef stock might be.
- Add the onions and garlic and continue cooking until the onions are translucent, but not browned.
- Add the carrots and green beans, the beef stock and tomato paste. Bring to a boil, cover, and simmer for 1 hour.
- Stir in the barley, cover, and continue to simmer for about 10 minutes or until the barley has swelled up and become tender. 1 cup of quick-cooking barley, requires 2 cups of liquid, so I included that in my calculations when determining the amount of beef stock to use.
- Stir in the beurre manié until incorporated, continuing to simmer for a few minutes, to cook out the rawness of the flour.
In a small bowl, work equal amounts of all-purpose flour and soft butter together until they form a paste with no discernible lumps of flour. I use the tines of a fork for this, but you could use the back of a spoon or even your fingers. Just keep working it until it comes together. Then you can just gather it up with a large spoon and stir it into your hot, simmering or boiling sauce.
Beurre manié is one of those thickening miracles that comes in handy at the last minute. Sometimes, I make a beurre manié with masa harina corn flour and butter to thicken chili at the end. Not only does it thicken, but it adds a nice corn flavor.
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