Beef and Barley Stew – I can’t begin to adequately describe to you just how delicious this one-pot Oven Roasted Beef and Barley Stew is. It’s even tastier with a dollop of sour cream and a sprinkle of fresh or dried dill weed. It’s also great without sour cream and dill. 😊 These new cooking instructions were born from my forgetfulness. I had planned to make it for supper, but forgot to take the roast out of the freezer to thaw. So I did to it what I always do with frozen roasts…
…I put it in the oven frozen. About half-way through the cooking of it, I took it and cut it into bite-sized pieces, added the chopped veggies, then returned the pan to the oven for another couple of hours. Cooking this way resulted in tender, succulent morsels of meat. So tender they just about melt in your mouth. Not one person in the house wanted to spit any of it out! 😋
The original Beef, Barley, & Mushroom Stew recipe and directions are super easy, too, if your roast is already thawed and you’re in a “stand at the stove stirring a pot” kind of mood. The meat won’t be as tender, but it’ll be as yummy as this alternative cooking method.
Oven Roasted Beef and Barley Stew
Place frozen roast in a large roasting pan. Spray both sides with oil and liberally salt and pepper. Pour in enough water to come halfway up the side of the roast. Cover tightly and place in a oven. Let roast for 2-1/2 hours.
Created by Melissa Woolard | Culinary Craftiness
- 2-3 lb. frozen beef chuck or arm roast
- Oil spray
- Salt & pepper
- 1 large onion, chopped
- 16 oz. mushrooms, quartered
- 4 Knorr beef bouillon cubes
- 1 tbsp. dried oregano
- 3-4 large carrots, diced
- 4-5 ribs of celery, diced
- 1-2 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 cup quick cooking pearl barley
- Sour cream
- Dried or chopped fresh dill weed for garnish
- Preheat oven to 350°F.
- Place frozen roast in a large roasting pan. Spray both sides with oil and liberally salt and pepper. Pour in enough water to come halfway up the side of the roast. Cover tightly and place in a oven. Let roast for 2-1/2 hours.
- Remove the roast from the oven and carefully transfer to a plate to let cool enough to handle.
- Meanwhile, dice the onion, peel and cube the rutabaga, slice the carrots and celery, and quarter the mushrooms.
- Put all the veggies in the broth left in the pan, sprinkle with the salt, pepper, oregano, and crumble the bouillon cubes over all. Stir to incorporate the seasonings. Add another cup or two of water if necessary.
- Separate the roast meat from the fat and cut into bite-sized pieces (as best you can) and return to the pan. Give it all a stir, cover tightly, and return to the oven for 2 hours.
- Remove pan from oven and stir in the barley. Continue baking for another 1/2 hour.
- Remove from oven and scoop from bottom of pan to turn over so the not completely cooked barley on top soaks on the bottom of the pan while crescent rolls or biscuits bake in the oven.
- Serve with or without a dollop of sour cream and a sprinkle of dill.
One of the best purchases I ever made was this oval roaster from Walmart. It cooks everything beautiful and tucks away in the draw beneath my electric range when not in use. So if you don’t have one, they’re surprisingly affordable. For example, the 18″ one only costs $15. However, you might find one at a flea market, yard sale, on Craigslist, or the Facebook Marketplace even cheaper.