Burgundy Barley Beef Stew

Warm up your soul with a hearty bowl of Burgundy Barley Beef Stew, the ultimate comfort food for chilly days. This rich and flavorful stew combines tender, slow-simmered beef chuck roast, earthy pearl barley, and a medley of wholesome vegetables like carrots, celery, and mushrooms. Infused with the deep, velvety notes of red wine and fragrant herbs like thyme and rosemary, this one-pot wonder delivers layers of savory goodness with every bite. Perfect for a cozy family dinner, this stew is best served steaming hot with a sprinkle of fresh parsley and a side of crusty bread to soak up the delicious broth. Ready in just over two hours, it’s a rewarding dish worth every simmering minute. Keywords: healthy beef stew recipe, slow-cooked beef stew, barley and beef stew, red wine stew recipe.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 8 ounces mushrooms, sliced
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 whole bay leaf
• 0.75 cup pearl barley
• 2 tablespoons parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes. Season with salt and pepper.

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.

Step 3

In batches, brown the beef cubes on all sides, about 2-3 minutes per batch. Remove the beef and set aside.

Step 4

In the same pot, add diced onions. Sauté for 3-4 minutes until softened.

Step 5

Add minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the sliced carrots, celery, and mushrooms, cooking for another 5 minutes until softened.

Step 7

Pour in the red wine, scraping the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes.

Step 8

Add beef broth, tomato paste, thyme, rosemary, and the bay leaf. Stir to combine.

Step 9

Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 1 hour, stirring occasionally.

Step 10

Add pearl barley to the stew and continue simmering for another 30-40 minutes, or until the barley is cooked and tender.

Step 11

Adjust seasoning with additional salt and pepper, if needed.

Step 12

Remove the bay leaf and garnish with chopped parsley before serving. Enjoy hot with crusty bread on the side!

Nutrition Facts

Serving size	2949 grams (2949.0g)

Amount per serving	% Daily Value*
Calories	3558

Total Fat 215.10g	276%
Saturated Fat 78.60g	393%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6718mg	292%
Total Carbohydrate 174.10g	63%
Dietary Fiber 38.00g	136%
Total Sugars 26.20g
Protein 202.60g	405%

Vitamin D 23IU	114%
Calcium 404mg	31%
Iron 35mg	194%
Potassium 5807mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 23.5%

Carbs: 20.2%