Hearty Barley Beef Stew: A Comfort Food Classic | Lovemyinstantpot
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Barley Beef Soup/stew

Beef Barley Stew

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Join me in a delightful cooking adventure with our mouthwatering Barley Beef Stew recipe. Featuring succulent beef roast, fresh baby carrots, and flavorful potatoes, this hearty stew is a true comfort food classic. Simmered to perfection with aromatic herbs, diced tomatoes, and a splash of red wine, it's the ultimate soul-warming meal for any occasion. Whether you're a skilled home cook or simply love spending time in the kitchen, our easy-to-follow recipe ensures a satisfying and flavorful stew every time. Discover the joy of homemade comfort food with our Barley Beef Stew – a savory dish that will tantalize your taste buds!

You Will Need

  • 3.79 Pound Beef Roast, cubed

  • 1/4 Cup Olive Oil

  • 1 TBSP Salt (divided)

  • 1 tsp Pepper

  • 2 Pounds Baby Carrots

  • 8 Medium to Large Potatoes, diced into cubes

  • 1 28oz Can Diced Tomatoes (un-drained)

  • 1 TBSP Thyme

  • 1 TBSP Dijon Mustard

  • 1 TBSP Minced Garlic

  • 3 Bay Leaves

  • 1 32oz Container of Beef Broth

  • 1/4 Cup Tomato Paste

  • 1 Cup Red Wine

  • 2 small onions, quartered (or 1 large)

  • 3/4 Cup Quick Barley

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What can you serve with Barley Beef Stew

How do you make Barley Beef Stew in the Instant Pot

Instant Pot Barley Beef Stew Recipe

  • Preparation Time: 20 minutes Cooking Time: 28 minutes (plus time for pressure building and release) Total Time: Approximately 1 hour Stove Top Directions Below:

  • Start by seasoning the cubed Beef Roast with 1 tsp of salt and pepper. Mix well to coat the beef evenly.

  • Turn on the Instant Pot's sauté function. Add the olive oil to the pot and let it heat up.

  • Once the oil is hot, add the seasoned beef to the Instant Pot. Brown the meat on all sides. This should take about 5-7 minutes. Once browned, remove the beef and set it aside.

  • Add the baby carrots and diced potatoes to the Instant Pot, and sauté them for about 2-3 minutes until they start to develop some color.

  • Return the browned beef to the Instant Pot with the carrots and potatoes.

  • Pour in the beef broth and add the diced tomatoes (un-drained), thyme, Dijon mustard, minced garlic, bay leaves, remaining 1 TBSP of salt, tomato paste, and red wine. Stir well to combine all the ingredients.

  • Close the Instant Pot's lid, ensuring that the valve is set to "sealing."

  • Select the "Pressure Cook" or "Manual" setting, and set the timer for 18 minutes on high pressure. Once the cooking cycle is complete, perform a quick release of pressure.

  • After releasing the pressure, carefully open the Instant Pot's lid, and stir the stew thoroughly.

  • Add the quartered onions and quick barley to the stew, and stir to combine.

  • Close the Instant Pot's lid again, ensuring the valve is set to "sealing," and set the timer for an additional 10 minutes on high pressure. Once the cooking cycle is complete, perform a quick release of pressure.

  • Stir the stew one last time, remove the bay leaves, and serve hot.

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Enjoy your homemade Instant Pot Barley Beef Stew! It's hearty, flavorful, and perfect for a comforting meal.

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How do you make Barley Beef Stew in the Instant Pot

Stove Top Barley Beef Stew Recipe

  • Stovetop Barley Beef Stew Recipe

  • Servings: Approximately 6-8 servings Preparation Time: 20 minutes Cooking Time: 1.5 to 2 hours

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

  • Season the cubed Beef Roast with 1 tsp of salt and pepper. Add the seasoned beef to the pot and brown it on all sides. This should take about 5-7 minutes. Once browned, remove the beef and set it aside.

  • Add the baby carrots and diced potatoes to the pot, and sauté them for about 2-3 minutes until they start to develop some color.

  • Return the browned beef to the pot with the carrots and potatoes.

  • Pour in the beef broth and add the diced tomatoes (un-drained), thyme, Dijon mustard, minced garlic, bay leaves, remaining 1 TBSP of salt, tomato paste, and red wine. Stir well to combine all the ingredients.

  • Bring the mixture to a boil over medium-high heat. Once it's boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • About 20-30 minutes before the stew is ready, add the quartered onions and quick barley to the pot. Stir to combine.

  • Continue to simmer until the barley is cooked and the stew has thickened to your liking. If it becomes too thick, you can add more beef broth or water to reach your desired consistency.

  • Remove the bay leaves, and taste the stew. Adjust the seasoning with salt and pepper if needed.

  • Serve the hot and hearty Barley Beef Stew in bowls. It's a comforting, delicious meal perfect for 6-8 servings.

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Enjoy your stovetop-cooked Barley Beef Stew!

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Barley Beef Stew recipe for Once-A-Month Cooking

Prepare the Beef:

Season the cubed Beef Roast with 1 tsp of salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the beef on all sides. Once browned, remove it from the skillet and set it aside.

Prepare the Vegetables:

In the same skillet, sauté the baby carrots and diced potatoes for about 2-3 minutes until they start to develop some color. Remove from the skillet.

Assemble the Freezer Meal:

In a large freezer-safe container or gallon-sized freezer bags, combine the browned beef, sautéed vegetables, diced tomatoes (un-drained), thyme, Dijon mustard, minced garlic, bay leaves, remaining 1 TBSP of salt, tomato paste, and red wine. Mix everything together well. Seal the container or bag tightly.

Freeze:

Label the container or bag with the date and cooking instructions (see below). Place it in the freezer.

 

Cooking Instructions (Day of Serving):

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Thaw: 

Remove the frozen Barley Beef Stew from the freezer and let it thaw in the refrigerator overnight.

Stovetop Cooking:

On the day you plan to serve the stew, transfer the thawed mixture to a large pot or Dutch oven. Add 3/4 cup of quick barley. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 1.5 to 2 hours or until the beef is tender and the vegetables are cooked through. If it becomes too thick, you can add more beef broth or water to reach your desired consistency.

Serve:

  • Remove the bay leaves, and taste the stew. Adjust the seasoning with salt and pepper if needed. Serve the hot and hearty Barley Beef Stew.

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This adapted recipe allows you to prepare the stew in advance, freeze it, and then simply cook it on the day you want to enjoy it, making it a convenient OAMC option.

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