Beef, Mushroom and Barley Stew

Servings: 6 · Prep: 25 min · Cook: 225 min · Total: 205 min

Ingredients

• 2 1/2 pounds Boneless beef chuck roast
• 1 pound Cremini mushrooms
• 3/4 cup Pearl barley
• 1 pound Carrots
• 1 each Yellow onion
• 6 cups Low-sodium beef broth
• 3 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 3 cloves Garlic
• 1 teaspoon Dried thyme
• 1 1/2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Plate; Spoon; Strainer; pot; food thermometer; container; measuring cups; measuring spoons; knife; cutting board; tongs; plate; spoon; strainer

Steps

1. Prepare the vegetables, barley and beef. 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.
   • 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

   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. Brown the beef in batches. 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. 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.
   • 1 pound mushroom
   • 1 tablespoon olive oil

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

4. Soften the onion and deglaze. 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. 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. 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. 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. 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. 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.

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