Beef Barley Stew

This beef barley stew takes the casserole route instead of the stovetop, and it works beautifully. Brown the ground beef with onion, mix everything together in a baking dish, and let the oven do the rest for an hour.

Pearl barley cooks directly in the beef stock and tomato juices, absorbing all that flavor as it softens. Water chestnuts are the unexpected addition here. They stay crunchy through the full bake time, giving each bite a snap that contrasts with the tender barley and soft carrots.

Using extra-lean ground beef keeps the stew from getting greasy during the covered bake. Regular ground beef releases too much fat in a sealed casserole with nowhere for it to drain.

Chef Tips

• Use uncooked pearl barley. Pre-cooked barley will turn to mush after an hour in the oven.
• Break up the whole tomatoes with your hands or a spoon before mixing. Large chunks don’t distribute evenly.
• Check the barley at 50 minutes. It should be tender but still have a slight chew. Overcooked barley turns pasty.
• Let the casserole rest 10 minutes before serving. The liquid thickens as it sits.

Variations

• Swap ground beef for ground turkey for an even leaner version.
• Add a can of kidney beans in the last 20 minutes for a chili-stew hybrid.
• Stir in frozen corn kernels for sweetness and color.