Irish Stew with Beef Barley (Printable)

A comforting Irish classic with tender beef, root vegetables, and nutty barley simmered slowly for rich flavor.

# What You Need:

→ Beef Preparation

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp vegetable oil

→ Vegetables

06 - 2 large onions, chopped
07 - 3 large carrots, peeled and sliced
08 - 3 parsnips, peeled and sliced
09 - 3 medium potatoes, peeled and cut into chunks
10 - 2 celery stalks, sliced
11 - 3 cloves garlic, minced

→ Barley & Herbs

12 - ¾ cup pearl barley, rinsed
13 - 6 cups beef broth
14 - 2 bay leaves
15 - 1 tbsp fresh thyme leaves
16 - 2 tbsp chopped fresh parsley

# Steps:

01 - Pat beef cubes dry with paper towels. Toss beef in flour seasoned with salt and pepper until evenly coated.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes on all sides in batches, being careful not to overcrowd the pot. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add chopped onions to the pot and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced carrots, parsnips, potato chunks, and celery. Cook for 3 to 4 minutes, stirring occasionally, to slightly soften the vegetables.
05 - Return browned beef to the pot. Add rinsed barley, bay leaves, thyme, and beef broth. Increase heat to bring the mixture to a boil.
06 - Reduce heat to low, cover tightly, and simmer for 1½ hours. Stir occasionally to prevent sticking and ensure even cooking.
07 - Remove the lid and continue simmering uncovered for 30 minutes. This allows the broth to reduce and thicken naturally while flavors meld together.
08 - Discard bay leaves. Stir in chopped fresh parsley. Taste and adjust seasoning with additional salt and black pepper if needed.
09 - Ladle hot stew into bowls and garnish with additional fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The barley thickens the broth naturally while adding a subtle nutty flavor that makes every spoonful feel substantial
  • This stew actually tastes better the next day, so it is perfect for making ahead when you know life will get busy
  • One pot feeds six people and makes your kitchen smell amazing for hours
02 -
  • Crowding the pot while searing beef causes steaming instead of browning, so work in batches and resist the urge to rush
  • Barley continues absorbing liquid even after cooking, so the stew will thicken considerably in the refrigerator overnight
03 -
  • Let the stew cool completely before refrigerating, and always skim off any solidified fat before reheating
  • Cutting all vegetables into similar sizes ensures everything finishes cooking at the same time

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