Sponsored post on behalf of Mom Central Consulting for the Certified Angus Beef® brand.
Fork tender beef, nutty barley, a vibrant array of vegetables, and a deliciously rich broth come together in this satisfying stew.
I love a good beef and barley stew, don’t you? Such great comfort food for cold weather. I’ve been wanting to post a recipe for it for a while now and was given a convenient excuse to finally do so. I was given the task of recreating two recipes that will be featured on award-winning Recipe Rehab on CBS Saturday February 15th (check local listings for air time). For the task I was sent two boxes with instructions and the beef. Equipped with some beautifully marbled sirloin tip from Certified Angus Beef®, the world’s first brand of beef all the way from the rural community of Wooster, Ohio (greetings to all the Wooster folks!), I went to work.
Here are the two dishes I made:
and Hearty Beef Stew
Both stews have different flavor profile and both are winners. But only one of them will be chosen as the final winner next week on Recipe Rehab.
Today we’re featuring the first one, this fabulous Beef and Barley Stew. I’ll be posting the recipe for the Hearty Beef Stew in an upcoming post – stay tuned.
Let’s get started!
Check out this beautiful array of healthy veggies and herbs that’ll be going in the pot!
But first, let’s prep the beef. I used sirloin tip with beautiful marbling. Certified Angus Beef® meets 10 quality standards, abundant marbling is one of them – that’s what produces ultimate flavor and juiciness.
Cut the beef into 3/4 inch chunks, pat dry with a paper towel, and season with salt.
Heat the oil in a large Dutch oven over medium-high heat and sear the beef on all sides, working in batches so as not to overcrowd.
Browning the beef is absolutely essential to achieving the best flavor so do not skip this step! Use a slotted spoon to remove the beef and set aside.
This is what the Dutch oven is going to look like by the time you’re done searing the beef. Don’t even think about cleaning it out. That is another secret to achieving ultimate flavor. When we add the veggies and liquid we’re going to “deglaze” the bottom of this pan…helloooo flavah!
Chop up the veggies and herbs.
Add the olive oil to the Dutch oven and saute the onion, carrots and celery for 5 minutes.
Add the mushrooms, spinach, garlic and herbs and cook for another minute.
Return the beef to the pot.
Add the wine, beef stock, bay leaf, salt and tomato paste. Stir to combine. You can now either: Cover and place the Dutch oven on the lower rack of the oven preheated at 450 degrees F and cook for 40 minutes, OR bring to a boil on the stove top, reduce the heat to low, cover, and simmer for 1 hour.
While the stew is cooking, add the barley to 2 cups water in a medium pot. Bring it to a boil then reduce the heat to medium and simmer for 10 minutes or until tender. Strain the excess liquid. Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer it cooks, the more tender the beef and the more flavor the stew will have. Add salt and pepper to taste.
Serve garnished with fresh parsley. Enjoy!
- 2½ pounds Certified Angus Beef® sirloin tip, cut into ¾ inch cubes
- 1 pound crimini or button mushrooms, cleaned and quartered
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh oregano or 1 teaspoon dried
- 2 tablespoons extra virgin olive oil, divided
- 1 large onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 cup pinot noir
- 3½ cups beef stock
- 1 large bay leaf
- 1 teaspoon salt
- ½ cup quick cooking barley
- ½ cup flat leaf parsley, chopped
- Pat the beef cubes dry with a paper towel and season with salt.
- Heat one tablespoon of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
- Heat the remaining tablespoons of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
- Two cooking methods: Preheat the oven to 450 degrees F. Cover the Dutch oven and cook on the lowest rack for 40 minutes OR bring to a boil on the stove top, cover, reduce the heat to low, and simmer for an hour.
- While the stew is cooking, add the barley to the water in a medium pot, bring to a boil, reduce the heat to medium, and cook for 10 minutes or until tender. Drain.
- Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer the stew cooks the more tender the beef and flavorful the stew will be. Add salt and pepper to taste.
- Serve the stew garnished with fresh parsley.
Adapted from Vikki Krinsky’s Beef Stew With Barley