Print Recipe

Beef and Barley Stew

suitable for freezing


  • 600 g of stewing beef 21oz
  • 1 onion finely chopped
  • 3 cloves of garlic crushed
  • 1 large carrot finely chopped
  • 125 g of mushrooms chopped, 4.5 oz
  • 3 cups of chicken stock
  • 3 cup of beef stock
  • 1 tablespoon of tomato paste
  • 1 tsp of thyme
  • 1 tsp of rosemary
  • ½ tsp of paprika
  • 1 cup of chopped kale
  • ½ cup of barley I used Trader Joes 10 minute barley
  • olive oil


  • Drizzle a large pot over a medium high heat with some olive oil
  • Add the beef and fry till lightly golden, remove and set aside
  • Add the onion, and fry to soften. Add a couple of spoonfuls of either stock just to deglaze the pan
  • Add the garlic, carrot, thyme and rosemary, paprika and tomato paste
  • Add back in the stewing beef and stir to coat.
  • Add all the stock and bring to a boil, reduce heat to low, cover with a lid and simmer for approx 1 hour.
  • Season to taste with black pepper and then add in the barley and kale and simmer for a approx 15 mins till barley is cooked.
  • Enjoy!!