Beef and Barley Stew with Roasted Garlic

• 2 pounds beef stew meat, cut into chunks
• 1 1/2 cups pearl barley, rinsed
• 4 cloves garlic, whole (for roasting)
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Steps

1. 1 Preheat oven to 400°F. Wrap garlic cloves in foil with a drizzle of olive oil and roast for 30 minutes.
2. 2 In a large pot, heat olive oil over medium-high heat. Brown beef chunks in batches, then set aside.
3. 3 In the same pot, sauté onions, carrots, and celery until softened.
4. 4 Add thyme, paprika, salt, and pepper to the vegetables and stir.
5. 5 Return beef to the pot along with beef broth, red wine, and bay leaves. Bring to a boil.
6. 6 Add roasted garlic cloves and barley. Reduce heat, cover, and simmer for 1 hour, or until beef is tender and barley is cooked.
7. 7 Remove bay leaves and adjust seasoning if necessary.

Equipment

• Large pot
• Oven-safe foil packet

Variations

• For a lighter version, use beef broth only and reduce oil.
• Add a splash of Worcestershire sauce for extra depth.

Substitutions

• If you don't have red wine, use an additional cup of beef broth.
• Substitute pearl barley with farro for a chewy alternative.

Pairings

• Pairs beautifully with a side of buttered green beans.
• A glass of robust red wine complements the flavors.

Nutrition

Tips

• For deeper flavor, use a smoky paprika.
• This stew tastes even better the next day as flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes.
• A sprinkle of fresh parsley adds a pop of color.

FAQ