Irish Stew Beef Barley (Printable version)
Tender beef, root vegetables, and barley simmer slowly to create a hearty Irish classic.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Vegetables
06 - 2 large onions, chopped
07 - 3 large carrots, peeled and sliced
08 - 3 parsnips, peeled and sliced
09 - 3 medium potatoes, peeled and cut into chunks
10 - 2 celery stalks, sliced
11 - 3 cloves garlic, minced
→ Barley & Herbs
12 - ¾ cup pearl barley, rinsed
13 - 6 cups beef broth
14 - 2 bay leaves
15 - 1 tablespoon fresh thyme leaves
16 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Pat beef cubes dry with paper towels. Toss beef with flour, salt, and pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef on all sides in batches, being careful not to overcrowd the pot. Remove browned beef and set aside.
03 - In the same pot, add chopped onions and cook for 3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in carrots, parsnips, potatoes, and celery. Cook for 3-4 minutes, stirring occasionally, to begin developing flavor.
05 - Return browned beef to the pot. Add rinsed pearl barley, bay leaves, fresh thyme, and beef broth. Stir well to combine all ingredients. Bring the mixture to a boil.
06 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 1½ hours. Stir occasionally to prevent sticking and ensure even cooking.
07 - Remove the lid and continue simmering uncovered for 30 minutes. This allows the stew to thicken naturally and flavors to meld together.
08 - Discard bay leaves. Stir in chopped fresh parsley. Taste the stew and adjust seasoning with additional salt and pepper if needed.
09 - Ladle hot stew into bowls and garnish with extra fresh parsley. Serve immediately with crusty bread.
# Expert tips:
01 -
- The barley transforms ordinary beef stew into something deeply satisfying and rib sticking
- It only gets better after a day or two in the refrigerator, if it lasts that long
02 -
- Skip the temptation to rush the browning step because those crusty bits are where all the deep flavor lives
- The barley continues to absorb liquid as it sits, so the stew will be thicker the next day
03 -
- A cup of Guinness added with the broth creates an incredibly deep, earthy flavor
- Lamb shoulder makes an excellent substitute for beef if you want a more traditional Irish version