Beef, Barley, and Mushroom Stew

"Beef, Barley, and Mushroom Stew," from Make It Like a Man!

This is a classic and hearty beef, barley, and mushroom stew. It’s good on its own, but it’d welcome a side of mashed potatoes and/or a garden salad. Though you could pair it with a beer or cider, you could also use the remainder of the wine you opened for the recipe.

Ingredients to serve 6:

2½ lbs. bottom round roast
2 Tbs olive oil
2 medium yellow onions, peeled and chopped
3 medium cloves of garlic, peeled and chopped
Freshly ground black pepper
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
2 cups beef stock
1/2 cup red wine
2 Tbs stoneground mustard
4 medium carrots, (optionally peeled) sliced into 1-inch segments
4 stalks of celery, sliced into 1-inch segments
1/2 cup barley, rinsed and drained
1/4 cup chopped parsley
8 oz. button mushrooms

How to do it:

  1. Slice the beef into 1½-2-inch cubes. Preheat a large casserole over medium-high heat. Add oil. Wait a few seconds, then add as much beef as you can without overcrowding the casserole. Sear the beef, about 2-3 minutes. Flip the cubes to the opposite side and sear, about 2 more minutes. Toss the beef about casually for a few minutes, until no more pink remains on any of the sides of the cubes. Remove to a plate.
  2. Pre-heat the oven to 350°F.
  3. Add onions to the casserole. Stir. Adjust heat to medium, and cook for 1 minute, stirring occasionally. Add garlic and continue to cook, stirring occasionally, until the onions are soft, about 4 minutes.
  4. Add pepper, salt, thyme, rosemary, bay, mustard, wine, and stock. Add beef and any of its accumulated juices. Stir. Raise the heat to high, cover the pot, and bring the stew to a boil. Transfer to oven, and bake for 1/2 hour.
  5. With the exception of the mushrooms, add remaining ingredients and stir. There should be enough liquid to just barely cover the solids; add water or stock if necessary. Bake for 1 hour.
  6. Add mushrooms and stir. Cover the pot and return it to the oven until the beef is ridiculously fork tender, about 30 minutes.
"Beef, Barley, and Mushroom Stew," from Make It Like a Man!

Notes:

To avoid overcrowding, none of the beef cubes should touch one another while you’re browning them. Unless your casserole is enormous, you’ll need to do this in batches.

If the carrots are thick, slice them in half lengthwise before segmenting.

Stoneground mustard isn’t your only choice. Cherry mustard, honey mustard, cherry honey mustard … anything interesting.

Looking into the future:

Looking into the future of this beef stew, I see peas, obviously. Potatoes. I also see me searing and cooking the roast whole, and coarsely shredding it only when the stew is completely done.

"Beef, Barley, and Mushroom Stew," from Make It Like a Man!
Beef, Barley, and Mushroom Stew

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. This recipe is a modification of one from the The Big Book of Casseroles, by Maryana Vollstedt; San Francisco: Chronicle Books, 2000, pg. 135.

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45 thoughts on “Beef, Barley, and Mushroom Stew

    • Ooh, slow cooker: great idea. I gave this recipe to my brother-in-law before I published it, and he took the roast-the-beef-whole suggestion, and he said it was fantastic. (I mainly think it would just be a whole ton easier.)

  1. You can’t go wrong with beef and barley stew! This is the epitome of cold weather food, and just looking at these photos is making me feel warm and fuzzy inside. Or maybe that’s the really, really ridiculously strong coffee I’m drinking right now. Either way, this is going on the menu!
    David @ Spiced recently posted…Pepperoni Pizza Bundtwich

    • Too bad we don’t live near to one another! This stew could probably balance out some of that over-caffeinization.

  2. I think my mother used to make a stew like this. But without mustard. I am guessing this has so much flavor and I know it falls into the comfort food category! What I’d give for a bowl!

    • Thank you. You know, I didn’t freeze any, but I’m sure it’d freeze well.

  3. When I was growing up my mum made classic beef stews very similar to this all the time. I can’t remember her adding any barley though, so I love that twist. I don’t think she put in any wine either. Shame! All good food should have booze added if you ask me!
    Neil recently posted…Chocolate Chip Banana Loaf Cake

  4. I have such a love relationship with the grain barley, especially in stews. There are so many wonderful ingredients in this recipe. And what a perfect dish to have during these winter months. Thanks so much for posting.
    Linger recently posted…Easy Chicken Tortilla Soup Recipe

  5. Jeff, your beef and barley stew looks amazing! The mustard in your recipe is new twist for me and it sounds good. I will have to try it. Yes, peas would be so good in this pot! Have a wonderful week!

  6. This looks perfect for the end of winter. I’m trying to enjoy as many warming dishes as I can while it’s still chilly outside. Love all the veggies in your recipe!

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