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Barley Beef Stew
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Hearty beef barley stew bursting with vegetables to warm you up.
Ingredients:
  • 1 pound cubed beef stew meat
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 cups chopped onion
  • 2 cups chopped cabbage
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 3 cloves minced garlic
  • 2 cups sliced fresh mushrooms
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 0.33333334326744 cup pearl barley
  • 2 cups water
  • 1 (12 fluid ounce) can or bottle dark porter beer
  • 1 cube beef bouillon
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
Instructions:
  • Season beef generously with a pinch of salt and freshly ground black pepper. Dredge the beef with flour, shaking off any extra.
  • In a Dutch oven or heavy pot, heat vegetable oil until shimmering. Sear beef on all sides until browned. Using a slotted spoon, transfer beef to a plate. Add onion, cabbage, celery, carrots, and garlic; cook until carrots are tender and onion is translucent, approximately 10 minutes. Incorporate mushrooms, rosemary, thyme, and barley. Return beef to the pot and continue cooking for an additional 3 minutes.
  • Combine water, beer, and beef bouillon with the beef mixture and bring to a boil. Cover and reduce heat to medium-low, simmer for about 90 minutes until beef and barley are tender. Add brown sugar and vinegar, then simmer uncovered for an additional 10 to 15 minutes.

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