Irish Stew Beef Barley (Printable)
Tender beef, root vegetables, and barley combine in a rich, hearty Irish stew for chilly evenings.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 parsnips, peeled and sliced
05 - 1 large onion, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 2 tsp fresh thyme leaves
13 - 1/2 tsp freshly ground black pepper
14 - 1 1/2 tsp salt
→ Oils & Extras
15 - 2 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, searing on all sides until deeply browned. Transfer to a plate and reserve.
02 - In the same pot, add onion, carrots, parsnips, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Return browned beef to the pot. Add potatoes, barley, beef broth, water, bay leaves, thyme, salt, and pepper. Stir thoroughly to distribute all ingredients evenly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is fork-tender and barley is fully cooked.
06 - Remove and discard bay leaves. Taste broth and adjust seasoning with additional salt and pepper as desired.
07 - Ladle hot stew into bowls and sprinkle with fresh chopped parsley before serving.
# Expert Tips:
01 -
- The barley creates an incredibly velvety texture that thickens the broth naturally as it cooks
- Everything simmers in one pot, meaning minimal cleanup and maximum flavor development
02 -
- Pat the beef completely dry before searing or it will steam instead of brown, losing all that caramelized flavor
- Resist the urge to lift the lid too often, every peek adds 15 minutes to your cooking time
03 -
- Cutting all vegetables to the same size ensures even cooking and a more pleasing texture in every spoonful
- A heavy Dutch oven retains heat so well that you can often turn off the burner 30 minutes early and let residual heat finish the cooking