Tuscan Beef & Barley Stew
Total Time: 3 hr 30 min
Servings: 8
Ingredients
- 1 pound beef stew meat, cut into 1/2-inch cubes
- 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
- 1 teaspoon Collected Foods’ Tuscan Blend, plus more as needed
- 2 tablespoons olive oil, plus more as needed
- 4 garlic cloves, finely chopped
- 3 celery stalks, diced
- 3 small or 2 large leeks, thinly sliced
- 1 fennel bulb, diced
- 1 tablespoon tomato paste
- 1 quart beef or chicken stock
- 3 sage sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 2 carrots, peeled and cut into 1/2-inch chunks
- 2 parsnips, peeled and cut into 1/2-inch chunks
- 2 large turnips, peeled and cut into 1/2-inch cubes
- 3/4 cup pearled barley
- 8 cups baby spinach or baby kale (8 ounces)
- 1/4 cup chopped parsley
- Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
- Thinly sliced jalapeños or other chiles, for serving (optional)
Directions
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Season the beef with 1 teaspoon salt and 1/2 teaspoon Tuscan Blend. Let sit at room temperature for 30 minutes to 1 hour.
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Brown the meat: Heat 2 tablespoons olive oil in a large pot over medium-high. Add beef in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Add more oil if needed. Transfer browned meat to a paper towel-lined plate.
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Sauté the aromatics: Add garlic, celery, leeks, and fennel to the pot and cook until softened, about 7 minutes. Push vegetables to the side. If the pan looks dry, add a bit more oil.
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Enhance the flavor: Stir in tomato paste and 1/2 teaspoon more Tuscan Blend. Cook until the paste is darkened and caramelized, about 1-2 minutes. Mix together with the vegetables.
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Simmer the stew: Return the beef to the pot, pour in stock and 8 cups of water. Tie sage, rosemary, and bay leaves with kitchen string and add to the pot. Bring to a simmer over medium heat and cook, partially covered, for 1 hour.
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Add the veggies & barley: Stir in carrots, parsnips, turnips, barley, 1 teaspoon salt, and the remaining Tuscan Blend. Simmer for 45 minutes to 1 hour until the barley is tender and the beef is soft. Remove and discard the herb bundle.
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Final touches: Stir in baby spinach and parsley until wilted, about 2-3 minutes. Add lemon zest and juice to brighten the flavors. Adjust seasoning if needed.
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Serve & enjoy: Garnish with thinly sliced jalapeños if desired. Enjoy hot!
Notes
- The Tuscan Blend brings warmth and depth, replacing the need for multiple spices while enhancing the stew's rustic, Mediterranean character.
- This stew is perfect for freezing—just leave out the jalapeños until serving.
- If you prefer a thinner consistency, add a little water before serving.