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Darrin's Beef Stew


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  • 1 pound sirloin steak, cut into 1/2-inch pieces
  • 1 pound cremini or button mushrooms, stems trimmed and caps halved
  • 2 shallots, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/2 cup quick-cooking barley (see editor's note)
  • Chopped fresh parsley for garnish, optional


Servings 4


Step 1

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, olive oil and season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes.

2. Transfer beef mixture to a medium pot and add 4 cups low-sodium chicken broth or water and 1/2 cup quick-cooking barley. Bring mixture to a boil over medium-high heat, then reduce heat and simmer until barley is soft, about 12 minutes.

3. To serve, season with salt and pepper and top with chopped fresh parsley, if desired.

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