This is our go-to Beef Stew for those cooler weather months. Don’t leave out the barley, it’s a great addition to the texture!
We aren’t huge beef eaters in our house, but there is nothing better than a pot roast or a slow cooked pot of beef stew! With the price of meat skyrocketing, it’s a special treat for us. I like to get two meals out of one portion of stew meat–you can easily stretch out the meal with extra veggies or protein. Did you know barley has protein? I love the texture it adds to soups and stews, plus it cooks up quickly!
To keep it budget friendly, this huge pot of stew uses only one pound of stew meat. Since there are so many great flavors, you don’t miss the extra meat at all, I promise. Best part of this is if you don’t like one veggie listed, use whatever you have on hand!We serve this with warm crusty bread (look for markdowns near the bakery of your store) and large bowls. It’s a great meal to make on Sunday and bring for lunch the rest of the week. It also freezes well!
- 1 pound stew beef
- 1/2 cup flour
- 1 tablespoon Montreal Steak seasoning
- 1 tablespoon onion powder
- 4 cups veggie stock I use Better Than Bouillon
- 2 beef bouillon cubes
- 1 cup carrot chopped in rings
- 1 cup celery sliced
- 1 medium sweet potato cubed
- 1 medium onion chopped
- 8 oz mushrooms cleaned and sliced
- 2 red potatoes diced
- 1 cup frozen green beans
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- 1 bottle of Guinness stout beer using only 1 cup
- 1/2 cup quick cooking barley
- Slurry: 1/4 cup flour 2 teaspoons cornstarch, 1/2 cup water, 1 T Worcestershire
In a bowl, add flour, Montreal Steak seasoning and onion powder. Mix and add meat, to coat. Set aside.
Heat a dutch oven or large soup pot over medium heat. Add 2-3 teaspoons EVOO. Add meat, shaking off each piece before adding. Allow to brown, but not fully cook. Remove from pan, for now.
Add more EVOO, if necessary and all fresh veggies, except frozen green beans, bay leaf and thyme. Stir and cook for 8-10 minutes. Don’t worry about any brown bits at the bottom of the pan–that’s flavor!
Add diced tomatoes and tomato paste to the pot. Stir, scraping the bottom of the pot.
Slowly pour 1 cup Guinness beer into pot. Focus on scraping the bottom of the pan.
Now add veggie stock and 2 bouillon cubes, plus 1 cups water.
Allow to bubble on LOW for 20-30 minutes, stirring occasionally.
While bubbling, prepare slurry: flour, cornstarch, water and Worcestershire. Set aside.
About 20 minutes before serving, add barley and frozen green beans. Slowly pour in slurry and allow stew to thicken.
Meanwhile, heat up bread.
Stir and add pepper, salt to taste.
This freezes well and can keep in the refrigerator up to 1 week. Feel free to sub out any veggies you dislike, but try to keep as many as possible for filling fiber and vitamins!