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New Year’s Day Stew

After a “don’t let the door kick you in the a$$” goodbye to 2021, let’s sit back, relax and enjoy a hearty bowl of Wagyu Beef Barley and Mushroom Stew to welcome 2022.

Wagyu Beef Barley & Mushroom Stew

I love to sit by the kitchen fireplace and enjoy a warm, hearty bowl of stew on a chilly winter day. This Wagyu Beef Barley & Mushroom Stew is a meal in a bowl since it's full of vegetables, fiber and protein.
Prep Time
20 minutes
Cook Time
1 hour 45 minutes
Total Time
2 hours 5 minutes


  • grapeseed oil
  • 1 pint sliced mushrooms
  • 3/4 - 1 lb Wagyu stew meat, cut in to small pieces
  • 1 leek, finely chopped
  • 4 celery stalks, small dice
  • 4 carrots, small diced
  • 1 fennel bulb, small dice
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh rosemary (about 1 large sprig)
  • 28 ounces chopped tomatoes with juices
  • 1 quart beef stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup uncooked barley
  • 10 ounces frozen peas
  • 1 tsp sherry
  • handful parsley leaves & stems, finely chopped
  • optional: orange zest & slices for garnish
  • sea salt & freshly ground black pepper to taste


  1. Heat dutch oven, add 2 T grapeseed oil and once oil is hot add mushrooms. Season with sea salt & freshly ground black pepper (about 1/2 teaspoon each) and saute about 10 minutes until golden brown. Remove from pan and set aside.
  2. Pat beef dry and season with steak seasoning (1-2 tsp). Add to hot dutch oven pan and brown on all sides about about 10 minutes. Stirring occasionally. Remove from pan and set aside.
  3. Add 2 T grapeseed oil to hot pan and add leeks, celery, carrots, fennel, garlic and rosemary. Season with 1/2 teaspoon each sea salt and freshly ground black pepper. Saute, stirring every few minutes, for about 10 minutes.
  4. Add chopped tomatoes with juices, beef stock, bay leaves and whole thyme sprigs. Return browned beef to pot and bring to a boil. Reduce heat, cover and simmer for an hour.
  5. Meanwhile, bring 4 cups water to a boil in a separate pot and add barley. Simmer for 1/2 hour, uncovered, and set aside.
  6. After soup has simmered an hour, add barley, mushrooms, and peas. Continue to simmer another 15-20 minutes.
  7. Add sherry and chopped parsley. Adjust seasonings as needed.
  8. Optional: serve with orange zest & slices for garnish and to brighten flavor.

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