Beef barley stew

By Andrea Buckett
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  • 2 tablespoons canola oil
  • 900 grams stewing beef, cut into 1 centimeter cubes
  • 1 white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, sliced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 4 cups beef broth
  • 2 cup water
  • 3/4 cups pearl barley
  • 1/2 cup chopped flat leaf parsley


  1. Place a large heavy bottomed pot over medium high heat and add canola oil. Add the stewing beef and cook. Once the beef is brown (it doesn’t need to be cooked all the way through) add the onions, carrots, and celery and cook for another ten minutes, stirring often.
  2. Add the bay leaves, thyme, tomato paste, allspice, pepper, salt, and beef broth.  Stir well and then bring to a simmer. Cover and cook, stirring occasionally for 45 minutes. Stir in the water and barley and cook for another 35 minutes or until the barley is cooked through.
  3. Remove the bay leaves and thyme stems. Stir in the parsley and serve. 

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