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Beef stew with vegetables and barley
Beef stew with vegetables and barley

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Beef stew with vegetables and barley

Preparation 25 to 30 minutes
Cooking time 5 hours
Servings 4 to 6


  • 45 ml (3 tbsp) olive oil
  • 1 kg (2.2 lb) stewing beef, cut into cubes
  • 6 carrots, cut into thick rounds
  • 3 celery stalks, cut into chunks
  • 1 medium leek, cut into 1 cm (3/8 in.) rounds
  • 500 ml (2 cups) mushrooms, cut into quarters
  • 3 garlic cloves, chopped
  • 15 ml (1 tbsp) cornstarch
  • 250 ml (1 cup) red wine
  • 1 L (4 cups) hot beef broth
  • 180 ml (3/4 cup) pearl barley
  • 30 ml (2 tbsp) tomato paste
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) fresh parsley, chopped


  1. Preheat the oven to 150°C (300°F).
  2. In a large oven-safe pot, heat half of the oil and brown the beef cubes in two or three batches. Remove and set aside. 
  3. In the same pot, heat the remaining oil and brown the vegetables.
  4. Add the garlic and cornstarch.
  5. Deglaze with the red wine.
  6. Stir in the hot broth, barley and tomato paste.
  7. Add the meat, stir and bring to a boil. Season with salt and pepper.
  8. Cover and place in the oven for 1 hour.
  9. Reduce the temperature to 120°C (250°F) and continue cooking for 2 1/2 to 3 hours (the beef cubes should pull apart with a fork).
  10. Serve in soup plates, garnished with parsley. 


Omit the barley and add cubes of potatoes 1 hour before the end of the cooking time.

Availability in stores