It’s hearty and filling, perfect for cold weather meals.
The barley adds a satisfying texture and nutty flavor.
It’s made in one pot for easy cleanup.
The flavors deepen beautifully as it simmers.
It tastes even better the next day, making it ideal for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck or stew meat, cut into cubes salt black pepper olive oil onion, diced carrots, sliced celery, chopped garlic, minced tomato paste beef broth pearl barley bay leaf dried thyme fresh parsley
Directions
Season the beef cubes generously with salt and black pepper.
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, searing all sides. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Return the browned beef to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for about 45 minutes.
Stir in the pearl barley and continue simmering, covered, for another 30–40 minutes, or until the barley is tender and the beef is fork-tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving.
Servings and timing
Servings: 6
Prep time: 20 minutes Cook time: 1 hour 30 minutes Total time: About 1 hour 50 minutes
Variations
Add mushrooms for extra earthy flavor.
Include diced potatoes for a thicker, heartier stew.
Stir in a splash of red wine while deglazing the pot for added depth.
Add a handful of frozen peas during the last 10 minutes of cooking.
Use fresh rosemary instead of thyme for a slightly different herbal note.
Storage/Reheating
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. You can also microwave individual portions in short intervals, stirring occasionally.
This stew freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for this stew?
Beef chuck is ideal because it becomes tender and flavorful when simmered slowly.
Can I use quick-cooking barley?
Yes, but reduce the cooking time accordingly and monitor the texture.
How do I thicken the stew?
The barley naturally thickens the stew as it cooks. For a thicker consistency, simmer uncovered for the last 10–15 minutes.
Can I make this in a slow cooker?
Yes. Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 7–8 hours.
Is this stew gluten-free?
Barley contains gluten, so substitute with rice or a gluten-free grain if needed.
Can I prepare this ahead of time?
Yes, the flavor improves after resting overnight in the refrigerator.
Why is my barley too soft?
It may have been cooked too long. Check for doneness toward the end of the recommended cooking time.
Can I add more vegetables?
Absolutely. Parsnips, turnips, or green beans are great additions.
Should I rinse the barley before cooking?
Rinsing is optional but can help remove excess starch.
How do I prevent the beef from becoming tough?
Simmer gently over low heat and allow enough time for the connective tissue to break down.
Conclusion
Beef and Barley Stew is a classic comfort dish that combines tender meat, hearty grains, and rich broth into one satisfying meal. Whether served for a cozy family dinner or prepared ahead for convenient leftovers, this stew delivers warmth and flavor in every spoonful.
Beef and Barley Stew is a hearty, one-pot comfort meal loaded with tender beef, nutty pearl barley, and wholesome vegetables simmered in a rich savory broth. This classic Beef and Barley Stew recipe is perfect for cold weather dinners, meal prep, and satisfying family meals that taste even better the next day.
Author:Catherine
Prep Time:20 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 50 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
2 pounds beef chuck or stew meat, cut into cubes
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
6 cups beef broth
3/4 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Instructions
Season beef cubes generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Return beef to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 45 minutes.
Stir in pearl barley and continue simmering, covered, for 30–40 minutes, until barley is tender and beef is fork-tender.
Remove bay leaf. Adjust seasoning as needed.
Garnish with fresh parsley and serve warm.
Notes
Brown the beef in batches to avoid overcrowding.Simmer gently to ensure tender meat.If stew thickens too much, add a splash of broth or water when reheating.For deeper flavor, deglaze the pot with a splash of red wine before adding broth.
