It is cold, raining, and yucky here today. So, naturally… that calls for a hearty meal. Stew sounds about right to me! And with St. Patrick’s Day coming up soon, you know I’ve got to be sure there’s some Irish stew going on.
This beef stew is one of my new favorite dinners for cold weather. Which let me just say, isn’t a label that comes lightly. I haven’t worked with barley a whole lot before, so I wasn’t entirely sure what to expect. But, it was a wonderful addition to stew! There’s big chunks of beef, mushroom, vegetables, and of course that barley in there to help thicken it all up.
One of my favorite things about this recipe though, is that it can be made on the stove, in a slow cooker, or even in an instant pot! Honestly, the instant pot has been my go-to for any sort of one-pot wonder sort of meal. And this stew was no different.
The end result was tender bits of meat, a perfectly thick broth, and plenty of yummy vegetables to go along with it all. Don’t forget that Skinny Bacon & Cheddar Irish Soda Bread from the other day to pair with this stew either! The dense soda bread was the perfect way to sop up the last of the stew at the bottom of the bowl.
This stew really hit the spot and I’m pretty damn sure that I’m going to have to make it again before (or on_ St. Patrick’s Day, just because it’s that lick-the-spoon-and-bowl-clean good.
TheSkinnyFork.com Beef & Barely Stew is a better-for-you way to enjoy the flavors of Ireland without the guilt! Plus, it tastes absolutely AMAZING. Celebrate St. Patrick's Day the traditional way! Prep Time: 15 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: Abut 1 Cup • Calories: 350 • Fat: 11 g • Saturated Fat: 4 g • Carb: 29 g • Fiber: 6 g • Protein: 35 g • Sugar: 4 g • Sodium: 624 mg
• 1 Oz. Dried Mushrooms
• 2 Lb. Lean Stew Meat
• 1 C. Chopped White Onion
• 1 C. Chopped or Sliced Carrots
• 1 C. Chopped Celery
• 8 Oz. Mushrooms, Sliced
• 4 Slices Low Sodium Center-Cut Bacon, Chopped
• 2 Tbsp. Minced Garlic
• 2 Tbsp. Tomato Paste
• 2 Tsp. Smoked Paprika
• 1 Tsp. Dried Thyme
• 6 C. Reduced Sodium Beef Broth
• 1 C. Barley
• 2 Bay Leaves
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Worcestershire
• Salt & Pepper to Taste
Directions:
Place the 1 Oz. dried mushrooms into a bowl and top with 1 C. of hot HOT water; allow to sit for about 15 minutes.
While the mushrooms are sitting, place the 2 Lb. lean stew meat into a large stock pot or the base of an instant pot. Sear on all sides at a high heat (this should take about 5 minutes.) Set the seared meat aside.
In the base of the same pot, add in the 1 C. onion, 1 C. carrots, 1 C. celery, and the 8 Oz. sliced mushrooms. Cook for about 5 minutes or until the veggies are starting to become tender.
Add in the 4 slices chopped bacon, 2 Tbsp. garlic, 2 Tbsp. tomato paste, 2 Tsp. paprika, and 1 Tsp. thyme; continue to let simmer for another minute or two before adding in the 6 C. beef broth, 1 C. barley, 2 bay leaves, 1 Tbsp. red wine vinegar, and the 1 Tbsp. Worcestershire.
Stir to combine and finally add the beef back in and the soaking mushrooms (along with their water.)
At this point you can decide to cover and cook on the stove, crock pot, or instant pot!
Stove:Bring it all to a boil, cover and reduce heat to low to simmer for 2-3 hours; stirring on occasion.
Crock Pot:Transfer everything to a crock pot, cover with the lid and cook for 6-8 hours on low or 4-6 hours on high.
Instant Pot:Secure the lid; set the steam valve to ‘sealed’ and cook on Meat/Stew setting for 45 minutes.
Once done, divide evenly among bowls and enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Crustacean Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free
