American · main

Beef and Barley Stew

Beef and Barley Stew reads umami 8.9, richness 6.6 and allium 3.8 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.9 · Richness 6.6 · Allium 3.8 · Salinity 3.8 · Sweetness 3.1 · Earthy 2.8 · Herbaceous 1.9 · Sourness 1.6 · Warm Spice 1.3 · Fruity 1.3 · Nutty 1.2 · Bitterness 1.2 · Floral 0.8 · Heat 0.8 · Citrus 0.7

What's in it (16)

Time & effort: about 2 hr 5 min · effort: involved

Nutrition (per 100 g, engine-estimated): 205.5 kcal, 14.9 g protein, 9.6 g fat, 15.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Season the beef cubes with the salt and pepper, then toss with the flour until lightly and evenly coated, shaking off any excess.
  2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Working in two batches so you don't crowd the pot, sear the beef until deeply browned on all sides, 3-4 minutes per batch; transfer to a plate.
  3. Reduce the heat to medium, add the remaining 1 tablespoon oil along with the onion, carrots, and celery, and sauté until the onion is translucent and the vegetables begin to soften, 6-7 minutes.
  4. Push the vegetables to one side of the pot, add the mushrooms to the cleared space, and cook without stirring until browned, 4-5 minutes, then stir them into the vegetables.
  5. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly, about 1 minute.
  6. Pour in the broth, scraping up any browned bits stuck to the bottom of the pot, then return the beef and any collected juices to the pot along with the bay leaves and thyme.
  7. Bring to a boil, then reduce the heat to low, cover, and simmer until the beef is just starting to turn tender, about 1 hour.
  8. Stir in the barley, cover, and continue simmering until the beef is fork-tender and the barley is plump and chewy, 42-45 minutes more.
  9. Remove the bay leaves, taste and adjust the salt, stir in the parsley, and serve hot.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.