This stew is deeply grounding and restorative — perfect for Vata season or times when the body feels depleted. From an Ayurvedic view, it’s brmhana (building) and ojas-enhancing, providing warmth, moisture, and nourishment to the tissues. The combination of beef, barley, and bone broth strengthens the body, supports the nervous system, and rebuilds vitality.
Celeriac, carrots, and celery bring earthy sweetness to balance Vata and aid digestion, while fennel adds a gentle cooling quality to keep the meal harmonized. Warming spices like ginger, cumin, cardamom, pippali, and a touch of asafoetida kindle agni and improve nutrient absorption, helping the body digest heavier foods with ease.
From a Western perspective, the beef and bone broth supply high-quality protein, collagen, and iron, supporting muscle repair, healthy blood, and joint function. Barley adds complex carbohydrates and soluble fiber for steady energy and gut health, while root vegetables provide vitamins, minerals, and antioxidants that strengthen immunity and support overall vitality.
This stew bridges Ayurvedic wisdom with modern nutrition — a bowl of warmth, stability, and nourishment that truly feeds body, mind, and spirit.
Ingredients
Base:
1 lb grass-fed stew beef, cubed
1 tbsp ghee
1 small celeriac root, peeled and cubed
2 carrots, sliced
2 celery stalks, sliced
1 leek, light green and white parts only, chopped
1 ½ tbsp fresh fennel tops, chopped
6 cups water or homemade broth
½ cup pearled barley
PHS (Pink Himalayan Salt) & cracked black pepper to taste
Spices:
Directions
Sear the Beef: In a heavy-bottomed pot, warm ghee over medium heat. Add beef cubes and sear on all sides until lightly browned.
Add Vegetables & Spices: Add carrots, celery, leek, celeriac, and fennel tops. Stir in cumin, ginger, cardamom, pippali, and a pinch of asafoetida. Sauté for 3–5 minutes to bloom the spices and release their aroma.
Simmer Slowly: Pour in water or broth, add salt, and bring to a gentle boil. Reduce to low heat, cover, and let simmer for 2½–3 hours until beef is tender and vegetables are infused with flavor.
Add Barley: Stir in barley during the last 45 minutes of cooking. Allow it to absorb the broth and thicken the stew slightly. Adjust salt and pepper to taste.
Serve Warm: Ladle into bowls and drizzle with a touch of ghee or fresh fennel fronds if desired. Serve with crusty sourdough or toast.
