It is cold, raining, and yucky here today. So, naturally… that calls for a hearty meal. Stew sounds about right to me! And with St. Patrick’s Day coming up soon, you know I’ve got to be sure there’s some Irish stew going on.

This beef stew is one of my new favorite dinners for cold weather. Which let me just say, isn’t a label that comes lightly. I haven’t worked with barley a whole lot before, so I wasn’t entirely sure what to expect. But, it was a wonderful addition to stew! There’s big chunks of beef, mushroom, vegetables, and of course that barley in there to help thicken it all up.

One of my favorite things about this recipe though, is that it can be made on the stove, in a slow cooker, or even in an instant pot! Honestly, the instant pot has been my go-to for any sort of one-pot wonder sort of meal. And this stew was no different.

The end result was tender bits of meat, a perfectly thick broth, and plenty of yummy vegetables to go along with it all. Don’t forget that Skinny Bacon & Cheddar Irish Soda Bread from the other day to pair with this stew either! The dense soda bread was the perfect way to sop up the last of the stew at the bottom of the bowl.

This stew really hit the spot and I’m pretty damn sure that I’m going to have to make it again before (or on_ St. Patrick’s Day, just because it’s that lick-the-spoon-and-bowl-clean good.

Step-by-Step Photos:

Nutritional Claims: High Fiber • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Crustacean Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free