Alma Bax 
Whenever you want to cook a simple, delicious dish, you can always start with your favorite beef stew recipe. These are known for their low cost, delicious taste and easy cooking process. If you want to make your beef stew even better, try adding some beets or other vegetables.
In a world full of caffeine, sugar, and artificial flavors, good tasting food is hard to come by. But, if you know what you’re looking for, there is something to be said for home cooking. It’s fresh, it’s simple, it’s local, and it tastes amazing. Here in the Northeast, beef is in high demand during the winter months. When the weather dips below freezing, there is no reason not to enjoy a warm bowl of comfort food. This recipe is something that my wife and I make when the weather turns cold.
Beef, barley, and onions are all mainstays in many traditional stews. The taste of beef in this dish comes from the meaty flavor of the beef, and the tender texture of the beef is especially noticeable when combined with the chewy barley.
There’s something about making soups and stews that always fascinates me…
This beef barley stew is no different.
It’s the way a few basic components come together to make a delectable, soul-warming dish.
This children’s book has already been discussed in another article, but it’s worth mentioning again. —
Do you know what happened?
The story, which was first penned by Robert Moser in the early 1800s, has numerous variants.
My childhood version featured a cunning, tired wanderer who persuaded people to donate different substances to aid his “magic” stone.
Everyone chipped in, from a pot of hot water to veggies and meat, in the hopes of seeing the stone’s “magic.”
The outcome was a wonderful soup that both the visitor and the locals loved.
You’ll grasp “kitchen magic” when you prepare beef barley stew.
Here’s a recipe, but consider it more of a guide.
Add any vegetables, potatoes, or tomatoes you have on hand. If you’re adding liquid-absorbent ingredients like potatoes, you may need to add a little more liquid.
In our home, we have differing viewpoints about spinach.
I serve this stew with spinach on the side and a splash of balsamic vinegar on the table for everyone to pour over the top before eating to keep everyone pleased.
If you have leftovers, you may need to reheat them with a little extra liquid (beef broth or water).
Stew with Beef and Barley
| Serves | 6 |
| Prep time | Time limit: 10 minutes |
| Cook time | 1 hour |
| Total amount of time | 1 hour and ten minutes |
| Meal type | Soup |
Beef barley stew with mushrooms and spinach is the epitome of comfort food. It just takes approximately 45 minutes for the barley to become soft. The spinach adds a nice freshness to the dish. Drizzle with balsamic vinegar for a taste boost!
Ingredients
- Flank steak, 1 pound (trimmed of excess fat and cut into bite-sized cubes)
- 2 tblsp. extra virgin olive oil
- 1 onion, medium (finely chopped)
- 2 garlic cloves (minced)
- 2 cups mushrooms, sliced
- 2 cups carrots, sliced
- 4 c. beef stock
- 1 to 2 cups of water
- 1 cup barley pearls
- bay leaves (two)
- season with salt and pepper to taste
- 3 cups chopped fresh spinach
- vinegar balsamic (to drizzle on top just prior to serving)
Note
When I prepare beef barley stew, I like flank steak, but you could also use beef chuck chopped into bite-sized pieces.
Directions
| Step 1 | |
| Heat the oil in a big saucepan over medium-high heat. Brown the meat quickly — this will just take a few minutes. Combine the onions, garlic, mushrooms, and carrots in a large mixing bowl. Cook until the onions are soft (about 4 minutes). Combine the beef broth, water, barley, and bay leaves in a large mixing bowl. Bring to a boil, then lower to a low heat and continue to cook until the barley is soft (about 45 minutes). Remove the bay leaves and toss them out. | |
| Step 2 | |
| Allow everyone to add spinach to their own dish at the table or mix spinach into stew right before serving. Drizzle with balsamic vinegar after ladling into bowls. | |
Beef barley stew, also known as sukiyaki, is a Japanese dish made primarily with beef, vegetables, and fish. The word sukiyaki is believed to originate from the sukiyaki-yakiniku (grilled meat) restaurant, which was built in Tokyo by the chef, Yonejiro Ono, in the late 1920s. It is traditionally made with beef, simmered in a sweet sauce, but the recipe can be modified to include chicken, fish, tofu, or vegetables.. Read more about beef barley stew stove top and let us know what you think.
Frequently Asked Questions
Does barley thicken stew?
Yes, barley thickens the stew.
Is beef barley soup nutritious?
Beef barley soup is a nutritious meal.
Does pearl barley thicken stews?
Pearl barley does not thicken stews.
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