One of my new favourite recipes- perfect for a very hearty (yet quick) lunch or dinner. I love finding new and creative ways to use chuck beef (which we buy from our local farm shop) and also save some money by adding barley and lots of yummy veggies.

I hope you enjoy making this recipe in honour of St Bede- a British monk who dedicated his life to documenting the story of early Christianity in Britain.

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BEEF BARLEY STEW recipe

: “If history records good things of good men, the thoughtful hearer is encouraged to imitate what is good: or if it records evil of wicked men, the devout, religious listener or reader is encouraged to avoid all that is sinful and perverse and to follow what he knows to be good and pleasing to God.”
― Bede, Ecclesiastical History of the English People

Prep time: 10 minutes

Cook time: 1 hr 30 minutes

dish: Dinner

Cuisine: British

Serves: 4

INGREDIENCE:

2 tablespoons oil divided
▢2 pounds beef (cubed and no larger than 3/4 inch)
▢1 teaspoon salt to taste
▢1/2 teaspoon black pepper to taste
▢1 cup onion diced
▢3 stalks celery sliced
▢2 large carrots sliced or diced (or the equivalent in sliced baby carrots)
▢2 cloves garlic smashed and minced
▢1/2 cup red wine or 3 ounces tomato paste
▢1 cup diced tomatos canned is fine
▢6 cups beef broth up to 8 cups or more
▢1 cup barley hulled or pearl (uncooked); don't use instant
▢3 bay leaves
▢2 springs fresh herbs thyme and rosemary suggested; or 1/2 teaspoon dried
▢fresh parsley garnish
▢Worcestershire sauce a few splashes (optional for more flavor)

INSTRUCTIONS:

Pat beef cubes dry and season with salt and pepper.
In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear/brown on all sides. Do this in batches to avoid overcrowding the pan if necessary. Remove beef and set aside.
Add more oil if needed in the same pot and sauté the onions, carrots, and celery until softened (about 4 or 5 minutes). Add the garlic and sauté for another minute.
Deglaze the pot with the red wine, scraping up the flavorful bits from the bottom. Continue heating until the wine is reduced by half.
Return the beef to the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and thyme/rosemary—season with salt and pepper.

Bring to a boil, then reduce to a simmer. Cover and let it simmer for about 1-1.5 hours (less if you used pearl barley; longer if you used hulled barley), or until the beef and barley are tender.
Adjust seasonings, remove bay leaves and herb sprigs, and serve hot. Garnish with fresh parsley. Add a few splashes of Worcestershire sauce if desired.

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