Warming Food That Works
Why this stew hits the spot:
This Spelt Beef and Barley Stew is the perfect slow-cooked meal for cooler weather. It’s packed with tender beef, earthy root veg, and nutty spelt – a great source of fibre and protein.
Simple, satisfying, and filling:
Everything goes into one pot and simmers until rich and deeply flavoured. It’s easy to make, stores well, and tastes even better the next day. No fuss – just solid, home-style cooking.
Spelt Beef & Barley Stew
Description
A hearty stew made with beef, spelt, pearl barley, and root vegetables. Slow-cooked until rich and tender. A wholesome, comforting dish for cold days.
Ingredients
Instructions
Brown the beef:
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Heat oil in a large heavy pan. Sear beef in batches until browned all over. Set aside.
Cook the veg:
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In the same pan, add onions, carrots, celery, and garlic. Cook for 8 minutes until softened.
Add flavour:
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Stir in tomato purée, thyme, and rosemary. Cook for 2 minutes.
Add grains:
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Add barley, spelt, and bay leaf. Stir to coat everything in the flavour base.
Return beef & add stock:
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Add the browned beef back in. Pour over the stock and bring to a boil.
Simmer low:
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Cover and simmer on low heat for 1 hour 45 minutes. Stir occasionally.
Check & season:
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Remove bay leaf, taste, and season with salt and pepper. Let rest 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 90mg30%
- Sodium 450mg19%
- Potassium 670mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 39g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rinse spelt and barley well before cooking to remove any dust or husks.
- Use a cast iron or heavy-bottomed pot for best results.
Substitutions & Storage
- No spelt? Use more pearl barley or swap in brown rice (adjust liquid and cooking time).
- Veg swap: Parsnips or swede work well in place of carrot or celery.
- Freezing: Cool completely, then freeze in portions for up to 3 months.
- Reheating: Reheat gently on the hob or in the microwave until piping hot.
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