This dish is a winner! Everyone in the house and our little dog, too, loves this meaty stew filled with yummy mushrooms and rutabaga! It’s really easy to make–don’t let all the pics of each step intimidate you. I was just in a picture taking kind of mood that day. 😋
This stew is great with a nice slice of warm, homemade buttered bread. If not homemade, then splurge on something special from the bakery. This stew is worth it. 🤗
Beef, Barley, & Mushroom Stew
4 Tbsp butter
2-3 pounds beef chuck roast, cut into 1-2” chunks
Salt & pepper
1 large onion, chopped
16 oz. mushrooms, halved or quartered
4 Knorr beef bouillon cubes dissolved in 3 cups scalding hot water
1 tbsp. dried oregano
3 large carrots, diced
4-5 ribs of celery, diced
2 large rutabaga, peeled and cut into 1” cubes
1 tsp. salt, more or less to taste
1/2 tsp. pepper, more or less to taste
1 bag Trader Joe’s 10-minute Barley or 1 cup pearl barley
About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)
Dried dill weed for garnish
In a large heavy pot, melt the butter over medium-high heat. Add the meat in batches, lightly salting and peppering each. Stir to brown on all sides then remove to bowl and set aside.
Add the onions to the pan drippings, stirring and scraping the brown bits from the bottom of the pot. Lightly salt and pepper. Reduce heat to medium and caramelize onions, 5-6 minutes.
Add the mushrooms, turn the heat back up, and stirring frequently, let sauté for 3 minutes or so. Add the celery, rutabaga, and carrots, meat, salt, pepper, and oregano to the pot. Add the bouillon broth and bring to a boil, scraping everything up off the bottom of the bottom to incorporate all the good flavors. Cover the pot, lower the heat to a simmer for 1 hour.
If using regular barley, add now. Cover and simmer for another 40 minutes or until vegetables are fork tender. If using 10-minute barley, continue cooking for another 30-40 minutes until the vegetables are fork tender then add the quick-cooking barley, re-cover, and simmer for an additional 10 minutes.
Spoon into bowls, top with a nice dollop of sour cream, and sprinkle with dried dill weed.
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 4 Tbsp butter
- 2-3 pounds beef chuck roast, cut into 1-2” chunks
- Salt & pepper
- 1 large onion, chopped
- 16 oz. mushrooms, halved or quartered
- 4 Knorr beef bouillon cubes dissolved in 3 cups scalding hot water
- 1 tbsp. dried oregano
- 3 large carrots, diced
- 4-5 ribs of celery, diced
- 2 large rutabaga, peeled and cut into 1” cubes
- 1 tsp. salt, more or less to taste
- 1/2 tsp. pepper, more or less to taste
- 1 bag Trader Joe’s 10-minute Barley or 1 cup pearl barley
- About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)
- Dried dill weed for garnish
Instructions
- In a large heavy pot, melt the butter over medium-high heat. Add the meat in batches, lightly salting and peppering each. Stir to brown on all sides then remove to bowl and set aside.
- Add the onions to the pan drippings, stirring and scraping the brown bits from the bottom of the pot. Lightly salt and pepper. Reduce heat to medium and caramelize onions, 5-6 minutes.
- Add the mushrooms, turn the heat back up, and stirring frequently, let sauté for 3 minutes or so. Add the celery, rutabaga, and carrots, meat, salt, pepper, and oregano to the pot. Add the bouillon broth and bring to a boil, scraping everything up off the bottom of the bottom to incorporate all the good flavors. Cover the pot, lower the heat to a simmer for 1 hour.
- If using regular barley, add now. Cover and simmer for another 40 minutes or until vegetables are fork tender. If using 10-minute barley, continue cooking for another 30-40 minutes until the vegetables are fork tender then add the quick-cooking barley, re-cover, and simmer for an additional 10 minutes.
- Spoon into bowls, top with a nice dollop of sour cream, and sprinkle with dried dill weed.
