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Beef and Barley Stew

A chunky beef stew with barley, mushrooms, and vegetables.
Beef and Barley Stew

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Servings: 8
Total Time: 2 hours
Recipe by: Rae


2 TBSP olive oil
2 pounds beef stew meat
1/4 flour
1/2 tsp kosher salt
1/4 tsp pepper
2 cups yellow onion, diced
2 cups carrots, chunked
1 cup celery, medium diced
1 tsp granulated garlic
4 cup beef broth
4 cup water
2 bay leaves
1/3 tsp fresh thyme, chopped
1/4 tsp kosher salt
pinch black pepper
12 oz cremini mushrooms, quartered
1 cup barley, uncooked


1. Heat the oil in a dutch oven over high heat.

2. In a medium bowl toss the beef with the flour, salt and pepper. Shake off excess flour and carefully put the beef into the hot oil. Stir frequently browning the beef on all sides.

3. Add the onions, carrots, celery, and garlic in to the pot and cook for about 5 minutes.

4. Add the beef broth, water, bay leaves, and thyme to the pot and bring to a boil.

5. Add the mushrooms and barley and reduce the temperature to low and simmer for 1 hour or until the beef is tender and the barley is cooked.

6. Take off the heat and let the stew sit for about 30 minutes to allow flavors to meld and broth to thicken. Season with additional salt and pepper if necessary.

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Beef and Barley Stew

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