Beef Barley Stew
Beef Barley Stew
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 10 minutes |
| Meal type | Soup |
Beef barley stew with mushrooms and spinach is comfort food at its finest. Super easy to make -- takes about 45 minutes for the barley to get tender. The spinach is a refreshing addition. Drizzle with balsamic for a nice burst of flavor!
Ingredients
- 1 Pound flank steak (trimmed of excess fat and cut into bite-sized cubes)
- 2 Tablespoons olive oil
- 1 Medium onion (finely chopped)
- 2 Cloves garlic (minced)
- 2 Cups sliced mushrooms
- 2 Cups sliced carrots
- 4 Cups beef broth
- 1-2 Cups water
- 1 Cup pearl barley
- 2 bay leaves
- salt and pepper to taste
- 3 Cups fresh spinach, chopped
- balsamic vinegar (to drizzle on top just prior to serving)
Note
I prefer to use flank steak when I make beef barley stew, but you could also use beef chuck cut into bite-sized cubes.
Directions
| Step 1 | |
| In a large pot, heat oil over medium-high heat. Quickly brown steak -- this will take a couple minutes. Add onions, garlic, mushrooms and carrots. Saute until onions are tender (about 4 minutes). Add beef broth, water, barley and bay leaves. Bring to a boil then reduce heat and allow to simmer until barley is tender (about 45 minutes). Remove bay leaves and discard. | |
| Step 2 | |
| Either stir spinach into stew just before serving or allow everyone to add to their own bowl at the table. Ladle into bowls and drizzle with balsamic vinegar. | |
