Beef Stew

A lovely winter warmer - beef stew with vegetables, pearl barley and lentils

4 star rating based on 214 reviews

Ingredients for 4

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800 mlswater
400 gramsbraising steak
2 onionsonion (medium size, 160g each) (300 grams)
2 peppersred pepper (120 grams)
120 mlsred wine
100 gramspuy lentils
100 gramspearl barley
1 carrotcarrot (80 grams)
1 cubestock cube (beef) (10 grams)
2 1/8 teaspoonspaprika (8 grams)
1 1/4 teaspoonhot chili paste (6 grams)
3/4 teaspoonssalt (4 grams)
1 clovefresh garlic (medium size, 3g each) (3 grams)
2 teaspoonsdried oregano (2 grams)
1/4 teaspoonground black pepper (0.8 grams)
2 3/4 tablespoonsolive oil (40 mls)
2 splashesworcester sauce (4 mls)
Salt content: 0.2% (by weight, not counting salt in other ingredients)


Step-by-Step Instructions

Recipe PhotoHere are our ingredients. Coarsely chop the onions and peppers.
Recipe PhotoPeel and cut the carrot (first longitudinal through the middle and then into slices).
Recipe PhotoNow we marinate the beef with some Worcester Sauce ...
Recipe Photo... and a clove or garlic.
Recipe PhotoAdd some salt and pepper and let sit for half an hour.
Recipe PhotoFry the chopped onion in olive oil ...
Recipe Photo... and add the beef once the onions start to change colour.
Recipe PhotoWhen the beef is brown, add the peppers and fry together for another couple of minutes.
Recipe PhotoThen add your glass of wine and water just to barely cover the stew.
Recipe PhotoThis is what is known in gastronomic circles as a beef stock cube :-) - I love the Cameroonian expression "corrige maman" (freely translated as "correct your mum's cooking") for it - and that's what we will add here unless you have beef stock instead of the water...
Recipe Photo... and here comes the water that goes with the stock cube.
Recipe PhotoNow it's time to add the dried spices (salt, pepper, paprika, oregano) ...
Recipe Photo... and the carrot.
Recipe PhotoNow we add the pearl barley,
Recipe Photothe lentils ...
Recipe Photo... and the hot chilli paste if you want a bit of spiciness in your stew - you can leave that out if you'd rather not have it spicy. Put a lid on the saucepan and let the stew stew for two hours (or until the beef is tender). Do stir occasionally - you shouldn't have to add water but if it all gets soaked up by the barley and the lentils, please add some.
Recipe PhotoHere served with some Spätzle.

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5I was told---Before you use / work with Lentils---You have to SOAK them...Is this TRUE...? MY-E-MAIL: Name is: Reg
7I'm pretty sure I have a ripece you'd prefer:Ingredients 1 ribeye steak (8-16 oz)1 can of gravy1 cup beef brothMethod:Mix gravy and broth and bring to boil in sauce panGrill Ribeye until medium rareSlice ribeye into 3/4 inch chunksPut ribeye chunks into warm bowl and pour in broth/gravy mixtureEAT.
10looks great and im so going to try it
10Love the pictures
10Are the carrots first longitudinal through the middle and then into slices because they are bigger carrots?
10Just made it. And it's truly delicious!
10Fab recipe, tasty, easy to follow, I make extra and freeze it, then defrost it ready to heat up for when I get home from work. Don't normally like stew but this is yummy!
10i like
10canned liquid beef broth works well but use less water.
8great step by step photos.
10best stew recipe I have found on the internet. Thank youx
10nice recipe and great presetation LOVE IT xxx
10how long will a bottle of wine last when opened
10I cook this often, a big hit with all the family:-), Thanks for providing the recipie:-)
8Can't see the method on the website at the moment but I've cooked this before and it's great.
9Great!! Family love it. Very wholesome
9Great!! Family love it. Very wholesome
9I will try it this weekend and can buy the pasta fresh as living in Germany. Thanks, Steve
10or if you want to go old fashioned you could just have water in a saucepen put all your vedgebales and meat in it and then just cook it there you have a old fashioned made stew and none of that stock cube or oxo cub or grazy stuff just water
7Be handy to have a print so not having to pop back and fore kitchen & computer. Minor gripe. Thankyou for the recipe. I am cooking now. Fingers crossed.
8Excellent. I will try it. Just bought braising steak, hope that will work. Is it necessary to soak the lentils? You are bookmarked. More please! If this works for me and my Russian wife, you may actually get 11 out of 10. R
10Brilliant Thankyou very much,just about 2 attempt my first stew from scratch =)
10Well detailed Android very helpful indeed, best site ever! Keep the good work up.
10great in the slow cooker!
10How long do pearl barley and red lentills last in the cupboard ?i can remember my old Mum using them forever
10We've done this many times now and it is absolutely gorgeous. It brings silence to the dining table!
10delicious will definetly make again
10Try tomatoes and cider for stock. Always add mushrooms and mopre garlic. Dumplings and potato wedges as a side dish. Sod the diet!
10looks good
8thanks great help not sure bout spaetzle thoug mmm
8This is very good thank you
10nice work love the pics very helpful
10Top stuff, helped me no end with the pictures, stew turned out brilliant!
10pics very helpful - thanks! didn't have peppers - used parsnip instead
10hey found it really helpful ma!! AWESOME site... :) Keep it up... Mary Palaiti
10This page is excellent
10great there are pics too find that very helpful when trying oiut this dish thank you very tasty even if some maybe put off by the lentils , honestly give it a go ! , its tasty !
9Really good stew and though spaetzle looks unappetising it is perfect for he stew - it contrasts with the spicyness and is good for moping up the liquid in it. The lentils and pearly barley good well too. Thanks
10here it goes XD
9great effort
9thank you! I had some pearl barley, some stewing steak and a pack of seasonal veg (suede, turnip, carrot, cabbage, celery)and was wondering what to do with them. Found this recipe on the internet and roughly followed it, without the lentils or peppers. NO need for sambal or even the stock cube - the natural flavours of the other ingredients are just perfect. Left it to stew for about 2½ hours. Bloomin´ lovely!!
10love it great to follow for this dum ass guy.
8how can 1 go wrong -love the pictures
10for a novice stewer this was very clear and easy to get to grips with.pity the spaetzle spoiled the finished look, apart from that brilliant.
9I made this all the time - brilliant! (Not with the Spaetzle or Hot Chilli though) Best with Crusty Bread Thank you!
4Completely overdone with seasoning (chilli paste is most unnecessary), Worcester sauce, salt, pepper and stock are more than enough unless making goulash. No idea why final picture was included as it looks like prison food. Also anyone who cant spare AT LEAST two hours to cook a stew need not bother as the slower the cook the richer the flavour
8Easy to follow recipe for a sumptuous Beef Stew, I do agree,however that the final picture with the Spaetzle doesn´t look very appetising!