This Dutch oven beef barley pumpkin stew has tender beef and barley with perfectly-cooked vegetables, ready to spoon into bowls and devour. It’s my perfect kind of meal: mix all the ingredients together, cover, and forget in the oven for 7 hours.
- 1 1/2 pounds beef chuck stew meat (or brisket), cut into bite-size pieces
- 3 stalks celery, chopped
- 1 large yellow onion, diced
- 3 medium-large carrots, diced
- 2 medium to large Yukon gold potatoes
- 1 14-oz can tomatoes
- 1 15-oz can pumpkin puree
- 3/4 cup pearl barley, rinsed
- 2 teaspoons dried thyme
- 6 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1 teaspoon pink sea salt
- 1 teaspoon ground black pepper
- 6 cups beef broth or stock
- Fresh herbs of choice, see note
- Preheat your oven to 275 degrees F.
- Chop all the ingredients and layer in your Dutch oven. I added mine in this order:
- Potatoes, beef, carrots, barley, onions, celery, tomatoes, pumpkin puree, herbs and seasonings. Then pour the broth and Worcestershire over all.
- Cover the Dutch oven tightly with foil.
- Place the lid on top of the foil covering.
- Roast in the oven for 7 hours.
- Stir, check the meat for done-ness and adjust the seasonings and amount of broth.
- Serve in bowls, and garnish with fresh herbs if desired.
I used rosemary and thyme because I had them. Parsley would add freshness too.
About your cut of beef: Brisket has lots of fatty connections but tenderizes really well. The problem is that you can’t really skim any fat off because the barley absorbs so much liquid. If you use grass-fed beef, as we do, we understand that the fats contain higher omega-3 fatty acids than if we used corn-fed beef, so we are less concerned about the fat content of this dish. Plus those fats make the stew very satisfying. However, if you prefer less fat in general, stew beef/chuck is likely your better choice of cut.
Keywords: beef stew, oven baked stew, vegetable stew, pumpkin puree, barley stew, easy stew, one-pot recipe