Go Back
Beef and Barley Stew with Roasted Garlic
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Aluminum foil
  • Fork

Ingredients
  

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 cup pearl barley
  • 2 whole heads garlic
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 cup whole milk
  • Salt and black pepper to taste

Instructions
 

  • Heat the oven to 400 degrees. Slice the tops off both heads of garlic, drizzle with 1 tablespoon olive oil, and wrap in foil. Roast for 35 minutes until soft and golden, then set aside to cool.
  • Warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 6 minutes. Remove the beef to a plate.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften.
  • Stir in the barley, thyme, salt, and pepper. Return the beef to the pot and pour in the beef broth. Bring to a boil, then lower to a simmer and cook covered for 45 minutes.
  • Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Stir the mashed garlic and milk into the stew. Simmer uncovered for 10 more minutes until the barley is tender and the broth thickens slightly.

Notes

Squeeze the roasted garlic right into the stew after mashing so its flavor spreads evenly without adding extra steps. If the barley absorbs too much liquid during simmering, add a splash more broth to reach your preferred thickness. Leftovers reheat well on the stove with a little extra milk stirred in to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Baking sheet, Aluminum foil, Fork