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I have made this a few times and my husband loves it. I have a comment for Michelle. I too had anxiety about burning the meat. So, the next time I prepared the stew, I preheated Dutch oven to medium-low, instead of medium and sprayed pan with a canola oil each time I added a batch of meat to brown. Worked great. Keeping heat lower once the pan was hot did the trick. All scrapings came up nicely without being burned.
I’ve made this stew many times-it is extremely delicious and not easily messed up :). A few things I always have trouble with though:
1. There’s no way I can chop the onions, wash the mushrooms and then chop them while browning the meat- it’s just too crazy and I’m worrying about the meat burning etc. so I’d suggest for the novice cook to chop all that beforehand.
2. Two tbsp of butter never seems enough for my enameled Dutch oven- I always end up adding more oil to prevent burning.
3. Simmer very gently. You can’t hurry this stew or the meat will be tough and sad. Dedicate sufficient time.
4. Perhaps the celery root I bought was very old and tough, but it was a battle to peel and cut. I also don’t care much for the taste of celery. I usually use red or gold potatoes instead and it’s still tasty.
5. I always have trouble scraping the pan of the browned bits… They’re really burned on and it’s hard to clean later.
Any tips for the above would be greatly appreciated- I love this stew, but the browning meat step is kind of scary and stressful!
I just made this with some baby fingerling potatoes, a rutabaga, a turnip, a parsnip and some celery to replace the celery root. Also added a little leftover red wine to replace some water. Possibly the tastiest thing I have ever made. Thank you!
Perfect stew. New to barley but like the fiber it adds and it thickened the broth nicely. Sub chopped celery for celery root and celery leaves for the dill garnish. Serving sour cream is a new one to me but wow. Recipe is just plain perfect as it is….rare for me not to doctor it up. New subscriber.
We made a few modifications to the underlying basic recipe (which looks awesome as is) just to suit our family’s tastes. We have a couple of sour cream haters, so we left that out completely. We might use plain yogurt spooned at the table if someone wants a more stroganoff flavor in the bowl.
We also added 2 cans of roasted tomatoes with the stock, used celery instead of celery root, omitted the potatoes, and added 1/2 cup of a good dark ale (Avery Celebration Ale, but Guiness Stout would be great too) during the last 45 minutes of cooking, which gave the alcohol plenty of time to burn off.
I love barley and this was the best. I also agree that it is better the next day! This will be my new GO TO receipe for beef barley soup. Yum yum.
Didn’t have any sour cream on hand, so just had the stew as it is (with potatoes instead of celery root). Delicious! So hearty and comforting.
I would like to Thank You very much for this recipe. I made it and it was very good. The next day it tasted even better. There are other recipe here that sound very appealing, I will probably be trying those at a later date.
I made this last week and my three kids, ten, eight & four all loved it as did my wife. We have never had celery root before and must say it was really good. I followed the recipe to the letter.
This was delicious. I used rutabagas since I couldn’t find celery root, and added potatoes as well. The marjoram and little salt I used were enough seasoning. My family loved it and we look forward to leftovers tomorrow after it sits for a day.
I made the stew 2 days ago and let the flavors mingle and ate it tonight with a salad and homemade corn bread. I also took some to a friend who is recuperating from an operation, we all enjoyed the flavor and I was asked for the recipe. It is so easy to make and needed to only buy the meat and mushrooms. I also added a can of beer in place of some of the liquids. I will make this often.
This was absolutely delicious. The vegetables did most of the flavoring on their own without needing to worry about adding your own spices. I followed this recipe as is, with the exception of adding more barley because for some reason I thought it took 1 lb vs. 1 cup but we have some wonderfully flavored barley soup now that we’ve eaten most of the meat and vegetables out of it.
Very nice recipe Elise. My youngest daughter’s middle name is Elise and she’s a peach also.
Try making this same recipe with some beef stock, or even better and richer with beef broth. Buttermilk can also be used in place of the sour cream for a similar taste and less curdling. Any stew is good and worth making. I’m glad you posted this recipe.
any tips for making this in a slow cooker? i am a slow cooker novice, and it seems like this is the kind of recipe that would adapt well.
I made a very similar recipe just this week, but using a bottle of dark beer and 1 tsp caraway seeds. Also thickened with flour to be more stew like. Came out wonderful!
Once before I made it with an ale and it didn’t have enough richness to it, so I had to supplement with some worcestershire.
I love to use parsnips in stews, but combined with my caraway once the result was a bit too aromatic for my taste. Do you like parsnips in stews, and with which herbs or seasonings would you pair it?
Thanks for another winner Elise! Question: I made this last night and it looked like a clear broth, like a hearty soup. We didn’t eat it right away, but put it away in the fridge and came back to it the next day. Now it is a heavy gravy-like stew. Did I do something wrong? Or is that just what happens over time? Thanks! – Mary
The stew thickens up over time. I think it just gets better. ~Elise
Don’t have marjoram. Any substitution I can use? Also if making this for a person who is gluten sensitive, is the farrow gluten free do you know?
If I make this for others, can I use quick cooking barley and would I add it later since it would probably cook much quicker?
You can use oregano as a substitute for marjoram. Farro is not gluten-free. If looking for a gluten-free substitute, I would suggest using short-grained brown rice. No idea about quick cooking barley. ~Elise
Hank likes to use goose in this recipe. Then he would surely like the way my freinds and I fix goose here in Minnesota. First we debone the goose and cut into bite size pieces. Make a worchstershire marinade and place the goose pieces in this for 6 – 8 hours, then take a piece of goose a piece of onion and a piece of green bell pepper wrap it in a piece of bacon and grill on medium hot grill 5 min. a side, and you have one excellent tasting treat.
I made this last night for our Super Bowl Supper! It was great! My husband likes things a little spiced up so on his I added a small dollop of Horseradish along with the Sour Cream. He really liked it!! The only change I would make is dredging the meat in flour before browing. In a non stick Dutch Oven the meat didn’t brown the way I’d like without it.
Thanks for posting, we’ll definately make this one again!
I made stew yesterday taking inspiration from this recipe. I used round steak (cuz that’s what I had thawed to make something else, first!) cut into 2″X 3″X 1/2″ thick strips and marinaded them in a mixture of red wine, garlic, a little olive oil, pepper and rosemary for about 4 hours. I did this because round steak is tougher and it needed the acid to break it down a little. I also dredged the drained strips in flour and browned them. I then went with the rest of your recipe but included the marinade as part of the liquid. Delicious. I loved the addition of the barley in the recipe, the texture, different from the meat, but still a bit chewy was very complimentary..plus it absorbed flavor from the sauce and was so good. Will definately add the barley from now on. Thanks, Elise.