🌾 Chuckwagon Beef & Barley Stew

🌾 Chuckwagon Beef & Barley Stew

Serves: 6–8Prep Time: 20 minutesCook Time: 1 hour 30 minutes

🥩 Ingredients

• 1 ½ lbs beef stew meat, cut into bite-sized cubes

• 2 tbsp olive oil or bacon grease

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 3 medium potatoes, diced

• ¾ cup pearl barley (uncooked)

• 1 can (14.5 oz) diced tomatoes

• 6 cups beef broth

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp thyme

• 1 tsp smoked paprika

• 1 bay leaf

• Optional: splash of Worcestershire sauce or a dash of hot sauce

🍳 Instructions

1. Brown the Beef:In a large Dutch oven, heat oil over medium heat. Add beef cubes and sear on all sides until browned. Remove and set aside.

2. Sauté the Veggies:In the same pot, add onion, garlic, carrots, and celery. Cook until fragrant and slightly softened.

3. Build the Stew:Add beef back to the pot along with potatoes, barley, tomatoes, broth, and all seasonings. Stir well.

4. Simmer Slow & Steady:Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, stirring occasionally, until beef and barley are tender and stew thickens.

5. Taste & Serve:Remove bay leaf, adjust seasoning, and serve hot with a slice of cornbread or a biscuit.

🌻 Chuckwagon Tip

If you want a smoky, campfire twist — toss in a handful of cooked bacon or use fire-roasted tomatoes instead of regular ones!