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Written By Kayla Lobermeier
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Hello, Dear Reader.
I am happy to share a new cozy comfort food recipe with you. This Beef and Barley Stew instantly made me feel as if I had wandered into a hobbit’s hole and snuggled up near the fire for a warm winter’s nap. I love when food is so simple, yet incredibly delicious. It’s even better when it transports you to a fantastical place! This hearty beef and barley stew is a wonderful easy winter soup recipe that you are bound to enjoy again and again this season. With tender, succulent beef, chunky carrots and celery, and delicious hearty pearled barley it’s bound to become a winter favorite!
a hobbit’s supper:
Have you ever wondered what inspired the foods found in The Hobbit or The Lord of The Rings trilogy? J.R.R. Tolkien was a fan of hearty foods, and as an English person, was inspired by the foods from his homeland. He has been quoted as liking “good plain food” and “detest[ing] French cooking” which generally has lots of butter!
If you are looking for more Hobbit-like foods to eat this winter, you might want to give these recipes a try:
Shire Shepherd’s Pie
Rotisserie Chicken and Mashed Potatoes
Classic Beef Arm Pot Roast with Carrots and Mashed Potatoes
selecting the proper beef:
You are ready to cook your beef stew, but you aren’t sure which cut of beef works best? I am happy to share my thoughts on which types of beef work best for making beef stew. It can be intimidating to learn how to cook beef stew meat, but this recipe makes the entire process incredibly easy because it is cooked in a slow cooker!
The best cuts of beef for stewing are lean with a high concentration of collagen-rich connective tissues. These would be chuck roast or shoulder cuts. If you cannot purchase “stew meat” that has already been cut, I would highly suggest finding a chuck or shoulder roast from your butcher.
I also like to use less tender cuts for making soups and stews with beef. When they are cooked at a low temperature for a long time, they become soft and tender! It just takes a little patience. For my recipe, I am using a cut from the leg. These may be labeled as “soup bones” from a local butcher.
how was barley eaten historically?
Did you know that barley has been cultivated and harvested as early as 5000 BCE in Egypt? This ancient grain is hearty, tender, and delicious if cooked correctly! Today, most of the production of barley goes towards animal fodder, though it is also used for making alcohol such as beer.
For my ancestors, which would have been located primarily in Western Europe, barley was considered food for peasants. It was made into bread or eaten as a porridge. The upperclass citizens would have consumed wheat rather than other grains. It is safe to say that barley in a stew certainly makes sense for a “commoners comfort food” and it’s absolutely delicious. I feel that it should be eaten more!
the method:
STEP ONE: To begin making this stew, you will need to brown your beef. Pat it dry and season with salt and pepper. Then, in a large skillet heat some olive oil over medium-high heat. To brown the beef, simply let it sit in the hot oil for a few minutes per side, until it becomes golden brown. It is best to not crowd the beef, or it may brown unevenly.
STEP TWO: Chop up all of your vegetables and place them into a slow cooker along with the browned beef. Then, the seasonings like thyme and parsley are added along with some Worcestershire sauce and beef broth.
STEP THREE: Place the slow cooker on low heat and cook the stew for 6 to 8 hours. If you are short on time, you can cook this stew on high for 4 to 6 hours.
STEP FOUR: The stew is ready when the beef is soft and tender and falls apart on your fork. During the last 40 to 45 minutes of cooking, add some pearled barley and turn the heat to high. The barley should be soft and tender and chewy when ready. If needed, you can add more beef broth for a more liquid-like soup.
final thoughts:
This soup is incredibly delicious! I tend to not enjoy beef stew with tomato and red wine. This might be a bit more calm, but I just like it better. It tastes more like a soup than a stew, though it is not incredibly liquified. This simple beef stew recipe is a perfect weeknight meal. You can put it right into the slow cooker in the morning and come home from work to an incredible supper. I hope that you enjoy making this old-fashioned beef stew recipe inspired by The Hobbit!
xoxo Kayla
Beef and Barley Stew: A Hobbit Winter Supper
Yield: 8
Author: Kayla Lobermeier
Prep time: 30 MinCook time: 8 HourTotal time: 8 H & 30 M
If you have ever dreamed of snuggling inside of a hobbit hole, warm and cozy by the fire, with a hot bowl of soup in your lap and a favorite book in your hand then you are bound to love this Beef and Barley Stew! A classic dish made deliciously in a slow cooker, with soft, tender beef, chunky carrots and celery, and hearty pearled barley. It's a warm winter comfort food that can't be beat!
Ingredients
- 2 lbs (908 g) beef stew meat or "soup bones"
- 3 tsp (12 g) kosher salt, divided
- 2 tsp ground black pepper, divided
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 2 large carrots, peeled and cut into 1/2-inch (1-cm) chunks
- 2 tsp (6 g) dried parsley
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 4 cups (480 ml) beef broth
- 3/4 cup (150 g) pearled barley
- Fresh parsley, for garnish
Instructions
Slow Cooker Directions:
- Begin by patting the stew meat dry with paper towels. Then, rub the meat all over with 2 teaspoons (9 g) of the salt and 1 teaspoon of the pepper. Let this rest for about 15 to 30 minutes on the counter.
- In a large skillet, heat the olive oil over medium-high heat. Brown the stew meat on all sides, about 3 minutes per side, until its nice and brown. Do not crowd the meat or it will not brown well. If you are working with smaller pieces, brown them in batches.
- Place all of the pieces into a large slow cooker set to low heat. along with any excess oil or fat drippings (this is optional).
- Add the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Then, add the onion, garlic, celery, carrots, parsley, thyme, bay leaves, Worcestershire sauce, and beef broth. Cook the stew on low for 6 to 8 hours or on high for 4 to 6 hours. The beef should be tender and falling apart. If necessary, add more beef broth or water if you feel that it has evaporated too much.
- During the last 40 to 45 minutes of cooking, turn the heat to high. Add the pearled barley and cook until tender, stirring occasionally. Serve the soup hot with dried parsley or chopped fresh parsley, if available.
Nutrition Facts
Calories
286
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Kayla Lobermeier
Kayla Lobermeier is an author, blogger, recipe developer, photographer, homesteader, and co-owner of the brandUnder A Tin Roofwith her mother, Jill Haupt. She lives in rural Iowa with her husband, children, and parents on their multi-generational family farm.Under A Tin Roofis a small flower farm and online lifestyle company focused on sharing the joy of seasonal, slow living with others who enjoy gardening, preserving, and cooking with wholesome ingredients. Kayla has been sharing her family’s journey into a simpler and sustainable lifestyle for almost a decade,andshehas been featured in publications such asWillow and Sage Magazine, Where Women Cook, Heirloom Gardener, Folk Magazine, In Her Garden, Beekman 1802 Almanac,andGardenista.She has taught cooking and gardening lessons through Kirkwood Community College andhashosted farm-to-table suppers at her family farm. You can usually find her sipping on a hot cup of coffee, reading up on the domestic lives of the Victorians, and snuggling with barn cats. Visit Kayla atwww.underatinroof.comor on Instagram and YouTube @underatinroof.
