Alberta Beef & Barley Stew

This stew is a true Alberta staple – a hearty, warming stew that’s perfect for a chilly evening. It’s rustic, rustic, rustic! It’s a labor of love, and it highlights the best of Alberta’s bounty: tender beef, barley, and a generous helping of paprika.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 2-3 hours

1. Ingredients:
• 1.5 lbs Beef Chuck, cut into 1-1.5 inch cubes
• 2 tbsp Olive Oil
• 1 Large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 2 tsp Paprika (smoked is fantastic!)
• 1 tsp Caraway Seeds
• 1 tsp Dried Thyme
• 1/2 tsp Black Pepper
• 6 cups Beef Broth (preferably homemade)
• 1.5 cups Pearl Barley
• 1 lb Small Yukon Gold Potatoes, peeled and cubed
• 1/2 cup Red Wine (optional, but adds a lovely depth)
• 1 tbsp Dijon Mustard
• Salt & Pepper to taste
• 1 tbsp Paprika
• 1/2 tsp Salt
• A generous pinch of Paprika (for garnish!)
2. Instructions:
• Heat olive oil in a large pot or Dutch oven over medium heat. Add the beef cubes and brown on all sides. Don't worry about cooking them all the way through – we're building flavor here!
• Add the onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
• Stir in the garlic, paprika, caraway seeds, thyme, and pepper. Cook for 1 minute more.
• Pour in the beef broth and red wine (if using). Bring to a simmer.
• Add the pearl barley and potatoes.
• Reduce heat to low, cover, and simmer for 2-3 hours, or until the beef and barley are very tender. Stir occasionally to prevent sticking.
• In the last 30 minutes of cooking, stir in the Dijon mustard and a generous pinch of paprika. Taste and adjust seasoning with salt and pepper.

Tips & Variations:

• For a richer flavor, add a tablespoon of tomato paste when you add the barley.
• A bay leaf added during the last hour of simmering adds a lovely warmth.
• Serve with crusty bread for dipping.

This stew is best enjoyed after a long day of exploring the prairies. It’s a taste of Alberta, passed down through generations.