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:
- 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.
- Pre-heat the oven to 350°F.
- 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.
- 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.
- 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.
- Add mushrooms and stir. Cover the pot and return it to the oven until the beef is ridiculously fork tender, about 30 minutes.
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
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.
Keep up with us on Bloglovin’
SO delicious! The beef looks so tender and awesome 🙂
angiesrecipes recently posted…Saltless Tuscan Bread / Pane Toscano
Thank you, Angie!
I’ve never cooked with barley before- must add some good nutrients to the stew! And I can see how tender your beef is- I’m ready to plunge right in!
The barley was a really nice change of pace. Thanks!
Jeff, that looks like pure comfort food! Love a good stew, and barley doesn’t get enough play in my kitchen.
Jean | Delightful Repast recently posted…Swedish Cinnamon Buns – Kanelbullar
Me neither! I really enjoyed the barley. Thanks!
Wow! Talk about classic comfort food! Love the addition of barely, and those veggies just look amazing!
Thanks!
This is such a delicious dish Jeff! Classic comfort food at its best! I think we will make this for the Super Bowl! Thanks !
You’re welcome!
Beef and barley are a match made in heaven and your version is beautiful! I also love the idea of baking the roast whole and then shredding. I bet this would work in a slow cooker too! Can’t wait to try it.
Eva Taylor recently posted…Tamagoyaki (Japanese rolled omelette)
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.)
I love a good stew, especially in the cold weather. Beer, cider or wine with it would all be good.
Cakelaw recently posted…Honey Soy and Chicken Stir Fry
Thanks!
Beef and barley is such a great classic combo! Beautiful, comforting meal right here☺
Natalia20041989 recently posted…Klopsiki w sosie pietruszkowym / Meatballs in Parsley Sauce
Thank you!
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.
I’ll take mine with mashed potatoes, please. What a flavor-packed, comforting stew. Barley is something I don’t use enough and I love it. Thanks for the reminder. My kind of meal. I’m in. 🙂 ~Valentina
Valentina recently posted…Smoky Chipotle Parmesan French Fries
Thanks, Valentina!
This looks like a perfect winter meal! I love barley but don’t use it often enough.
Thanks!
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!
I wish you lived nearby. There was plenty to share!
What a hearty comforting stew, I can eat everyday! Thank you for sharing, Jeff!
Hadia recently posted…Susie’s Red Fruit Cake
You’re welcome, Hadia.
Stews like this are the perfect comfort food . We love barley in our house and I often cook with it. I’m sure your delicious stew can be frozen.
Thank you. You know, I didn’t freeze any, but I’m sure it’d freeze well.
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
Dear Jeff, I love making beef stew during the colder months – so delicious and just perfect comfort food.
Love that you added barley to your recipe – an ingedient that I will remember to add next time I make stew. Usually I go the homemade Spätzle and salad route when I serve stew.
Andrea recently posted…Navettes de Saint Victor for Candelmas Day (La Chandeleur) – Navettes zu Mariä Lichtmess
I love spătzle, and it’d go beautifully with this stew.
I love barley and mushrooms! This stew seems like the perfect comfort food for the end of the winter 🙂
Not parisienne recently posted…Bananes plantain au bacon
It really is. Thank you!
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
You’re welcome!
I really like barley and in a simmered beef, it must be delicious !
plaisiretequilibre recently posted…Cake magique au jambon, speck et comté
Quite!
I love beef stew and it is very special!
Thank you!
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!
Thank you, Marcelle!
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!
I couldn’t agree more: I love this kind of food in the dead of winter.
It looks delicious.
Kasia recently posted…Sałatka z fasolka szparagową i buraczkami
Thans, Kasia!