Free Recipe
Beef and Barley Stew with Smoked Paprika
This hearty stew pairs tender braised beef chunks with chewy barley in a rich, smoked-paprika-spiced broth, making it a warming, filling meal on its own. It takes some time on the stove, but the steps are simple and very forgiving.
Prep20 min
Cook1 hr 45 min
Total2 hr 5 min
ServingsServes 6
DifficultyAdvanced
Rating★ 4.1
Why You'll Love This
- Deeply savory, filling one-pot meal
- Smoked paprika adds a subtle BBQ note without a grill
- Barley makes it extra hearty and filling
Ingredients
- 2 lbs beef chuck roast, trimmed of large fat pieces and cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- 1 large yellow onion, peeled and diced
- 3 medium carrots, peeled and cut into 1/2-inch rounds
- 2 stalks celery, diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 6 cups beef broth
- 2 bay leaves
- 3/4 cup pearl barley, rinsed in a fine mesh strainer under cold water
- 2 tablespoons chopped fresh parsley, for serving
Method
- Pat the beef cubes dry with paper towels, then season them all over with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Heat 2 tablespoons of the vegetable oil in a large heavy pot or Dutch oven (at least 5 quarts) over medium-high heat until it shimmers and just barely starts to smoke.
- Add the beef cubes in a single layer, working in two batches if they do not all fit without touching, and sear for 3 to 4 minutes per side, until a deep brown crust forms; avoid moving the pieces too soon or they will not brown properly.
- Transfer the seared beef to a plate and set aside; do not clean the pot, since the browned bits stuck to the bottom add flavor.
- Add the remaining 1 tablespoon of oil to the same pot, then add the diced onion, carrots, and celery, and cook over medium heat for 6 to 7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic, tomato paste, smoked paprika, and dried thyme, and stir constantly for 1 to 2 minutes, until the tomato paste darkens slightly and everything smells fragrant.
- Return the seared beef and any juices from the plate back into the pot, then pour in the beef broth and add the bay leaves, stirring well and scraping up any browned bits from the bottom of the pot.
- Raise the heat to medium-high and bring the stew to a boil, then reduce the heat to low so it simmers very gently (occasional small bubbles), cover with the lid, and cook for 60 minutes, stirring every 15 to 20 minutes.
- After 60 minutes, check a piece of beef by cutting it in half; it should be very tender and easy to cut, though not yet falling apart completely.
- Stir in the rinsed pearl barley, re-cover the pot, and continue simmering on low for another 30 to 35 minutes, stirring occasionally, until the barley is tender to bite and the beef pulls apart easily with a fork.
- If the stew looks too thick at any point, stir in an extra 1/2 cup of beef broth or water; barley absorbs a lot of liquid as it cooks.
- Remove and discard the bay leaves, then taste and add more salt if needed.
- Ladle the stew into bowls and sprinkle with the chopped fresh parsley before serving hot.
Tips
- Searing the beef in batches without crowding the pot is key to getting a deep brown crust, which adds a lot of flavor; crowded meat steams instead of browning.
- Barley keeps absorbing liquid even after the stew is done, so if you have leftovers, add a splash of broth when reheating to loosen it back up.
Nutrition (estimated per serving)
Calories: 460
Protein: 35g
Fat: 18g
Carbs: 38g
Fiber: 7g
Sodium: 780mg
