018 / 75 · A Hot Meal to Carry

Beef, Mushroom and Pearl Barley Pot

3 substantial stew portions · Active 25 min · Total 2 hr

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This is a day-off pot rather than a meal to rush between getting dressed and leaving. Beef needs a gentle simmer to become tender, and pearl barley benefits from that same patient cooking. Mushrooms are browned separately in the pot before the liquid goes in, giving the broth depth. The finished meal has recognizable pieces of beef and vegetables with barley suspended through a rich, spoonable sauce.

Jump to ingredients

Beef, mushroom and pearl barley stew with carrot.

Tenderness sets the schedule

Braising beef varies with the cut and size of the pieces. The listed time is an estimate; the important cue is that a fork can pull a piece apart with modest pressure. Keep the liquid at a gentle simmer, not a rolling boil that tightens the meat and evaporates the broth quickly. If it needs longer, add a little hot water and keep cooking before judging the final consistency.

Barley keeps drinking

Pearl barley thickens the pot as it cooks and again as the stew cools. Use pearl barley, not quick-cooking barley, for this timing. Stir occasionally so grains do not settle and catch beneath the beef. A refrigerated portion may look almost solid, which is a texture change rather than a reason to add a large amount of liquid at once. Loosen it gradually while reheating.

Ingredients

  • 12 oz lean beef chuck, cut into 3/4-inch cubes (340 g)
  • 1 tablespoon olive oil (15 ml)
  • 8 oz mushrooms, quartered (225 g)
  • 1 small onion, diced (100 g)
  • 1 large carrot, cut into 1/2-inch pieces (100 g)
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste (15 g)
  • 1/2 cup pearl barley, rinsed (100 g)
  • 3 1/2 cups low-sodium beef stock (840 ml)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons Worcestershire sauce (10 ml)

Set out

3-quart heavy saucepan or Dutch oven with lid, Wooden spoon, Food thermometer for reheating

Allergens

Barley, Fish. Check labels and substitutions.

Make it

  1. Pat beef dry. Heat oil in the pot over medium-high and brown the beef in two batches for about 3 minutes per batch. Transfer to a plate.
  2. Add mushrooms and onion and cook for 7–8 minutes until browned in places. Add carrot, garlic and tomato paste and stir for 1 minute.
  3. Return beef and juices to the pot. Add barley, stock, thyme, salt, black pepper and Worcestershire sauce. Bring to a simmer.
  4. Cover partly and simmer very gently for 75–95 minutes, stirring occasionally, until beef is fork-tender and barley is cooked. Add small amounts of hot water if needed.
  5. Uncover for a few minutes if the broth is too thin. Serve immediately or cool promptly in individual shallow containers.

Make the long cook useful

Portion the stew before refrigerating so only one meal needs reheating. A shallow box cools more efficiently and fits around other food; avoid putting a deep, still-hot pot directly into a crowded small fridge.

A useful detail

Cut beef pieces evenly. A few large cubes can still be tough when the smaller pieces are ready.

Another way

  • Use peeled diced turnip in place of carrot for a different vegetable flavor.
  • Replace half the mushrooms with diced celery root, adding it with the carrot and checking it is tender.

Keep it well

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days, or freeze for up to 2 months. Reheat to 165°F/74°C with a little water; preheat any food flask before filling.