Soups & Stews Members

Hearty Beef and Barley Stew

Chunks of chuck roast are browned deeply, then slow-simmered with pearl barley and root vegetables until the meat falls apart and the broth turns rich and glossy.

20 minPrep

120 minCook

140 minTotal

6Servings

MediumDifficulty

⭐ 4.7Rating

about 3.5 quarts

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
1 teaspoon salt, divided

Instructions

Pat the beef cubes completely dry with paper towels and season with 0.5 teaspoon of the salt and the pepper -- dry meat browns instead of steaming, which is key to good flavor.

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