PlumTally
Beef, Mushroom and Barley Stew
3h 25m$41.48

Beef, Mushroom and Barley Stew

Slow-simmered beef chuck with earthy cremini mushrooms, tender barley and carrots in a rich autumn stew. Browning the beef and mushrooms separately gives this thick, chunky dinner deep, savory flavor.

  • comfort food
  • Fall
  • hearty
  • one-pot meal
  • slow-simmered
  • stew
25 min prep225 min cook6 servingshard

Shopping options

Cremini mushrooms · 1 Pound

Simple Truth Organic® Whole Baby Bella Mushrooms

100%

In recipe$5.00
To buy$5.00
Details
Simple Truth Organic · 16 oz$5.00 per packageBuy 1Package use: 100%Product matchEstimated

Carrots · 1 Pound

Carrots

95%

In recipe$1.29
To buy$1.35
Details
Fresh Carrots · 1 lb$1.29 per packageBuy 7Package use: 95%Product matchEstimated

Low-sodium beef broth · 6 Cup

Kettle & Fire Low Sodium Beef Broth

79%

In recipe$8.71
To buy$10.98
Details
Kettle & Fire · 32 oz$5.49 per packageBuy 2Package use: 79%Product matchEstimated

Boneless beef chuck roast · 2.5 Pound

Choice Beef Chuck Roast (1 Roast)

Sale

56%

In recipe$23.73
To buy$42.71
Details
1 lb$9.99
Sale
$9.49 per packageBuy 2Package use: 56%Product matchEstimated

Yellow onion · 1 Each

Kroger® Yellow Onion 3 lb Bag

21%

In recipe$0.71
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 21%Product matchEstimated

Pearl barley · 0.75 Cup

Bob's Red Mill Premium Quality Pearl Barley

18%

In recipe$0.76
To buy$4.29
Details
Bob's Red Mill · 30 oz$4.29 per packageBuy 1Package use: 18%Product matchEstimated

Tomato paste · 2 Tablespoon

Hunt’s Tomato Paste

18%

In recipe$0.25
To buy$1.39
Details
Hunt's · 6 oz$1.39 per packageBuy 1Package use: 18%Product matchEstimated

Garlic · 3 Count

Kroger® Peeled Garlic

7%

In recipe$0.21
To buy$2.99
Details
Kroger · 6 oz$2.99 per packageBuy 1Package use: 7%Product matchEstimated

Dried thyme · 1 Teaspoon

McCormick Whole Thyme Leaves

5%

In recipe$0.30
To buy$6.29
Details
McCormick · 0.75 oz$6.29 per packageBuy 1Package use: 5%Product matchEstimated

Olive oil · 3 Tablespoon

Bertolli Cooking Olive Oil

Sale

3%

In recipe$0.50
To buy$16.99
Details
Bertolli · 50.7 fl oz$20.99
Sale
$16.99 per packageBuy 1Package use: 3%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.06
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Fine salt · 1.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$41.48

· only what you use

$6.91

per serving · 6 servings

You pay at checkout$97.37
43% used in this recipe$55.89 unused

All ingredients selected

Checkout$100.26
Recipe portion$41.54

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Boneless beef chuck roast-2 1/2 pounds
  • Cremini mushrooms-1 pound
  • Low-sodium beef broth-6 cups
  • Carrots-1 pound
  • Yellow onion-1 each
  • Pearl barley-3/4 cup
  • Olive oil-3 tablespoons
  • Tomato paste-2 tablespoons
  • Garlic-3 cloves
  • Fine salt-1 1/2 teaspoons
  • Dried thyme-1 teaspoon
  • Ground black pepper-1/2 teaspoon
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless steel kitchen strainer on a plain light background.Strainer
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
Centered generic clear kitchen storage container with a translucent lid on a neutral light background.container
1
Prepare the vegetables, barley and beef
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless steel kitchen strainer on a plain light background.Strainer

Wash your hands and clean the work surface. Rinse the mushrooms and carrots under running water, remove damaged areas and dry well. Quarter the mushrooms, peel the carrots and cut them into 3/4-inch pieces. Peel and dice the onion, then peel and mince the garlic. Rinse the barley in a fine-mesh strainer and drain. Cut the beef into 1 1/2-inch pieces, trimming away large seams of hard fat. Pat dry and season with the allotted 1 teaspoon salt and all the pepper. Wash your hands, knife, board and surfaces after handling the raw beef.

Do not rinse raw beef; keep it and its juices separate from the prepared vegetables, then wash hands, the knife, cutting board and work surfaces after handling it.

2 1/2 pounds beef chuck roast
1 pound mushroom
3/4 cup barley
1 pound carrot
1 Each onion
3 Count garlic
1 teaspoon salt
1/2 teaspoon Ground Black Pepper
2
Brown the beef in batches
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot

Heat 1 tablespoon of the oil in the heavy pot over medium-high heat. Brown half the beef for 7–9 minutes, turning to develop a deep brown crust on several sides. Transfer to the beef plate. Repeat with the second tablespoon of oil and remaining beef. Avoid crowding the pot; the beef should brown rather than steam.

2 1/2 pounds beef chuck roast
2 tablespoons olive oil
3
Brown and reserve the mushrooms
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot
Centered generic clear kitchen storage container with a translucent lid on a neutral light background.container

Add the remaining 1 tablespoon oil and the mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until their released moisture evaporates and they are browned. Transfer all the mushrooms to a shallow container and refrigerate promptly while the beef simmers. They will be returned to the whole pot near the end.

Refrigerate the browned mushrooms promptly in the shallow container while the beef simmers.

1 pound mushroom
1 tablespoon olive oil
4
Soften the onion and deglaze
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot

Reduce the heat to medium. Add the onion and cook for 5–7 minutes, stirring frequently, until softened. Stir in the tomato paste, garlic and thyme; cook for 1 minute. Pour in the allotted 1 cup broth and scrape up the browned bits from the bottom.

1 Each onion
1 cup beef broth
2 tablespoons tomato paste
3 Count garlic
1 teaspoon thyme
5
Simmer the beef until nearly tender
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot

Return the beef and its accumulated juices to the pot. Add the allotted 4 cups broth and remaining 1/2 teaspoon salt. Bring just to a simmer, then reduce the heat to low and cover with the lid slightly ajar. Simmer gently for 1 hour 30 minutes to 2 hours 10 minutes, stirring occasionally, until a fork enters the beef but still meets some resistance. Keep the simmer quiet, with only occasional small bubbles; close the lid fully if the liquid is reducing quickly.

4 cups beef broth
1/2 teaspoon salt
6
Add the barley and remaining broth
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot

Stir in the barley and the remaining 1 cup broth. Return to a gentle simmer and cook with the lid slightly ajar for 15–20 minutes, stirring occasionally to prevent the barley from sticking.

3/4 cup barley
1 cup beef broth
7
Add the carrots and return the mushrooms
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot
Centered generic clear kitchen storage container with a translucent lid on a neutral light background.container

Add the carrots and simmer for another 25–30 minutes. Return all the reserved mushrooms to the pot for the final 10 minutes. The barley should cook for 40–50 minutes in total, and the beef should have approximately 2–3 hours of gentle simmering overall.

1 pound carrot
8
Check tenderness and thicken the stew
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Check that the beef is fork-tender, the carrots are tender and the barley is plump with a slight chew and no hard center. If needed, continue simmering gently, covered, until these textures are reached. If the stew is too loose, simmer uncovered for 5–10 minutes, stirring frequently, until thick and spoonable.

Use a clean food thermometer to verify a large beef piece has reached at least 145°F, followed by a minimum 3-minute rest before serving.

9
Rest and serve
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel cooking pot with a fitted lid and side handles on a neutral light background.pot

Remove from the heat and let stand for 5–10 minutes before serving. The barley will absorb a little more broth as the stew rests. Stir gently and divide among six bowls.

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the surrounding temperature exceeds 90°F.

10

How did it turn out?

Rating and review tools are unavailable right now.