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Beef and Barley Stew

Serves 6
Time 45 min
Traditional beef stews are cooked at low temperatures for long periods of time to tenderize tough cuts of beef. This recipe takes a shortcut by using a more tender cut of beef, reducing the overall cooking time and giving you a chance to get out of the kitchen. Leftovers make satisfying lunches or easy weeknight meals.
Special Diets:
Ingredients
  • 1 pound top sirloin cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil divided
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 3 cups low-sodium beef broth
  • 2 carrots cut into 1/2-inch pieces
  • 2 celery stalks cut into 1/2-inch pieces
  • 3/4 cup pearled barley
  • 1 teaspoon ground black pepper
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1/2 teaspoon fine sea salt
Method

Pat meat dry with paper towels and transfer to a bowl. Sprinkle with flour and toss well to coat. Set aside. Heat a tablespoon of the olive oil in a large Dutch oven over medium-high heat. Stir onion into hot oil and cook for 5 minutes, until wilted and brown on edges. Add garlic and continue cooking for 1 minute, stirring frequently. Transfer onion and garlic to a bowl and set aside.

Heat remaining tablespoon of oil in the same pot. Add beef in a single layer and brown on all sides, 6 to 8 minutes. If pan is too small to fit all of the beef in one batch, simply transfer cooked beef to onion bowl and repeat with remaining beef. When beef has a browned crust, stir in beef broth, 3 cups water, cooked onion and garlic, carrot, celery, barley, pepper and salt. 

Bring liquid to a brisk simmer. Tie ends of fresh herbs together with a sturdy parsley stem or a piece of kitchen twine. Immerse herb bouquet in simmering broth and cook uncovered until barley and meat are tender and stew has thickened, 25 to 30 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound top sirloin cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil divided
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 3 cups low-sodium beef broth
  • 2 carrots cut into 1/2-inch pieces
  • 2 celery stalks cut into 1/2-inch pieces
  • 3/4 cup pearled barley
  • 1 teaspoon ground black pepper
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1/2 teaspoon fine sea salt