Savory Barley Beef Stew

This hearty homemade beef stew is the perfect nutritious dinner to cozy up with on a chilly autumn evening.

When the days turn rainy this time of year I love to have a hot pot of soup to feed my family at dinner.

It will warm your belly with the rich juicy chunks of beef, colorful veggies and tender pearl barley.

Ready in less than an hour using an Instant Pot, I ALWAYS double the recipe so we have hot soup for lunch the next day.

This soothing barley beef soup will hit the spot as we venture into the rainy season.

Each spoonful is like an elixir for the soul, as the hot liquid makes its way to your belly, feeling like a warm hug from within.

Visit our farm store this Friday or the Farmer’s Markets on Saturday to pick up some beef stew meat.

 

Ingredients:

  • 1 Pound Nourished With Nature Beef Stew Meat

  • 2 TBSP Nourished With Nature Beef Tallow

  • 1 white onion, finely chopped

  • 3 cloves garlic, minced

  • 4 large carrots, chopped

  • 4 stalks celery, chopped

  • 3 cups chicken stock

  • 3 cups water

  • 1 TBSP tomato paste

  • 1 tsp dried thyme, or 1 sprig fresh

  • 1 tsp dried rosemary, or 1 sprig fresh

  • 1 tsp paprika

  • 1/2 cup dry barley

  • 2 cups chopped kale

 

instructions:

  1. Set your stew meat out the night before to thaw. If short on time or using it the same day, thaw in a bowl of warm water, changing the water out a couple times. This can thaw the meat in 30 minutes without damaging, like a microwave does.

  2. Pat your stew meat dry, salt and pepper generously.

  3. Melt the tallow on high heat in the Instant Pot or a cast iron cooking pot.

  4. Brown the meat in the tallow over high heat, until nicely colored on all sides.

  5. Remove the meat and set aside.

  6. Add more tallow if the pan is dry, then sauté the onion, carrot and celery for a few minutes, stirring frequently, until onions are translucent. Add the garlic and continue cooking until fragrant. Salt and pepper generously.

  7. Add the tomato paste along with the chicken broth and water to the pot, stir until it disappears. Add back in the stew meat.

  8. Add the barley, thyme, rosemary and paprika.

  9. If using the Instant Pot, cover and set to “Stew” for 40 minutes

  10. If using a cast iron soup pot on the cooktop, cover and cook on medium heat until the beef is tender.

  11. In the last few minutes of cooking, add in the chopped kale. If using the Instant Pot, once its done cooking, let it natural release for 5 minutes, remove the lid and add in the kale. Stir and let sit for a few minutes. The hot soup will cook the kale sufficiently.

  12. Garnish with parmesan cheese, chopped parsley or fresh thyme. Serve with buttered sourdough bread and enjoy!

**Leave a comment and tell me if you have a favorite addition to Barley Beef Stew or if you plan to make this soon.