Entree: Canada – Prince Edward Island, Atlantic Canada – PEI Beef and Barley Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), diced
- 3 large carrots, about 12 oz (340 g), peeled and cut into 1/2-inch (1.2 cm) rounds
- 3 stalks celery, about 6 oz (170 g), sliced
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 lb (900 g) Prince Edward Island potatoes (Yukon Gold or similar), scrubbed and cut into 1-inch (2.5 cm) pieces
- 3/4 cup (150 g) pearl barley, rinsed
- 1/2 cup (120 ml) dry red wine (optional; use extra stock if omitted)
- 6 cups (1.4 L) beef stock (preferably low-sodium)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
A hearty island-style stew of locally raised beef, pearl barley, and Prince Edward Island potatoes simmered with root vegetables and herbs for a warming, rustic main course. Rich, savory broth and tender beef make it a complete meal that reflects PEI farming traditions.

Regional Notes:
This PEI version highlights locally raised beef and the island's signature potatoes, combined with barley — a common grain on Atlantic Canadian farms — rather than the purely flour-thickened gravies found elsewhere. The focus is on simple, sturdy ingredients and a long, slow simmer to develop deep, farm-style flavors.

1. Pat the beef cubes dry with paper towels, then toss with the flour in a large bowl until evenly coated; shake off excess flour.
2. Heat 1 tbsp (15 ml) oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned; add more oil if needed.
3. Reduce heat to medium, add the butter and remaining 1 tbsp (15 ml) oil. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to color, about 6-8 minutes.
4. Add the minced garlic and tomato paste and cook, stirring, for 1 minute to bloom the paste. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom; let the wine reduce by half, about 2-3 minutes. (If not using wine, add 1/4 cup / 60 ml stock now and scrape.)
5. Return the beef and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme, rinsed pearl barley, salt, and pepper. Stir to combine and bring to a gentle simmer.
6. Cover partially and simmer over low heat for 45 minutes. Add the chopped potatoes, adjust heat to maintain a gentle simmer, and cook until beef and barley are tender and potatoes are cooked through, about 30-45 more minutes (total cooking time ~1.5–2 hours).
7. Taste and adjust seasoning with additional salt and pepper as needed. If the stew is too thin, simmer uncovered 10-15 minutes to reduce; if too thick, stir in up to 1/2 cup (120 ml) hot stock or water.
8. Remove bay leaves and thyme stems (if using sprigs). Stir in chopped parsley and finish with a small knob of butter (optional) for sheen. Serve hot, ladled into bowls.
9. Leftovers keep well refrigerated for 3-4 days and often taste better the next day as flavors meld; gently reheat on the stovetop, adding a splash of stock if needed.