Entree: Canada – Interior British Columbia – Beef and Barley Pie (Hearty baked savory pie of braised beef and pearl barley in a rich gravy enclosed in pastry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 2 medium carrots, about 6 oz (170 g), diced
- 2 stalks celery, about 2 oz (60 g), diced
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) Worcestershire sauce
- 2 cups (480 ml) beef broth
- 3/4 cup (150 g) pearl barley, rinsed
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper
- 1 (9-inch) double pie crust, store-bought or homemade (enough for bottom crust and top cover)
- 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C). Season the beef pieces with salt and pepper.
2. In a large ovenproof skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Brown the beef in batches until well-seared on all sides, about 3–4 minutes per batch; remove and set aside.
3. Reduce heat to medium and add the butter. Add the chopped onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in the garlic and cook 1 minute more.
4. Stir in the tomato paste and flour and cook 1–2 minutes to remove raw flour taste. Add Worcestershire sauce and slowly whisk in the beef broth to form a smooth gravy.
5. Return the browned beef to the pan. Add the rinsed pearl barley, thyme, and bay leaf. Bring to a simmer, cover, and cook on low for 25–30 minutes until barley is tender and beef is nearly fork-tender. If mixture thickens too much, add a splash of broth or water.
6. Remove bay leaf, taste and adjust seasoning with salt and pepper. Allow filling to cool slightly so it will not steam the crust excessively.
7. Roll out the bottom crust into a 9-inch pie dish. Spoon the beef-and-barley filling into the crust and smooth the top. Drape the top crust over the filling, crimp edges to seal, and cut a few vents in the top. Brush generously with beaten egg.
8. Bake on a baking sheet for 25–30 minutes or until crust is golden and filling is bubbling. Let rest 10 minutes before serving.