Barley Beef Stew

Chock full of vegetables, this hearty beef barley stew will chase away the chill on the coldest of days.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 475 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 2 cups water
• 1 cup chopped celery
• 1 cube beef bouillon
• 2 cups chopped onion
• 2 teaspoons dried rosemary
• salt and ground black pepper to taste
• 2 teaspoons dried thyme
• 2 cups chopped cabbage
• 1 cup sliced carrots
• 1 pound cubed beef stew meat
• 2 cups sliced fresh mushrooms
• 1 tablespoon apple cider vinegar
• 3 cloves minced garlic
• 1 (12 fluid ounce) can or bottle dark porter beer
• 0.33333334326744 cup pearl barley

Recipe Instructions

Step 1

Season beef with salt and black pepper; coat with flour, shaking off excess.

Step 2

Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.

Step 3

Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.