Name: Beef and Barley Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes; Salt and pepper, to taste; 1 medium onion, chopped; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, chopped; 1 cup pearl barley, rinsed; 4 cups beef broth (low-sodium); 1 cup water; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 medium potatoes, peeled and diced; 1 cup frozen peas (optional); Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

Beef and Barley Stew is a wholesome and filling dish that’s packed with hearty ingredients. The barley adds a unique texture and a slight nutty flavor, while the beef becomes tender and juicy as it simmers in the broth. The vegetables add brightness and nutrition, making this stew a well-rounded and satisfying meal. It’s the perfect one-pot dish for a cozy dinner or for making ahead and enjoying throughout the week. Plus, it’s a flexible recipe—you can easily adjust the vegetables or seasoning to suit your tastes.

Ingredients

2 tablespoons olive oil
2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
Salt and pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 cup pearl barley, rinsed
4 cups beef broth (low-sodium)
1 cup water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 medium potatoes, peeled and diced
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then brown the beef in batches, making sure each piece gets a nice sear on all sides. This will take about 5-7 minutes per batch. Remove the beef and set it aside.
Sauté the vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Add the barley and broth: Stir in the rinsed barley, then pour in the beef broth and water. Add the bay leaf, thyme, and rosemary. Bring the mixture to a simmer.
Simmer the stew: Once the stew is simmering, reduce the heat to low. Cover the pot and cook for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and check the liquid level—if it looks like it’s getting too thick, add a little more water or broth.
Add the potatoes and peas: After the beef is tender and the barley is cooked, add the diced potatoes to the stew and cook for another 15-20 minutes, or until the potatoes are tender. If using frozen peas, stir them in during the last 5 minutes of cooking.
Finish and serve: Remove the bay leaf, taste the stew, and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

Add more vegetables: You can add other vegetables like parsnips, turnips, or mushrooms for extra flavor and nutrients.
Spicy version: If you like a little heat, add red pepper flakes or a chopped jalapeño to the stew.
Make it gluten-free: Use gluten-free barley or substitute with quinoa or rice if you need to avoid gluten.
Slow cooker version: To make this in the slow cooker, brown the beef and sauté the vegetables as instructed, then add everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

Storage/reheating

Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Reheating: Reheat on the stove over low heat, adding more broth or water if it has thickened too much. You can also reheat it in the microwave in a covered dish, stirring occasionally.

FAQs

Can I use a different type of meat for this stew?

Yes, you can use other cuts of beef like round roast, brisket, or even short ribs. Just be sure to cut the meat into bite-sized pieces and cook it until tender.

Can I skip the barley?

Yes, you can skip the barley or substitute it with another grain like quinoa, farro, or rice. However, note that the cooking time may vary depending on the grain used.

Can I make this stew in a slow cooker?

Yes, you can easily make this stew in a slow cooker. Brown the beef and sauté the vegetables first, then add everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables like peas or carrots, though fresh vegetables tend to hold up better in terms of texture and flavor during the slow cooking process.

Can I use chicken instead of beef?

Yes, you can substitute chicken for beef in this recipe. Chicken thighs work best in stews, as they remain tender and flavorful during cooking.

How can I make this stew thicker?

If you prefer a thicker stew, you can mash some of the potatoes or barley in the pot, or add a cornstarch slurry (cornstarch mixed with water) to thicken the broth.

How do I know when the beef is tender?

The beef is tender when it can easily be shredded with a fork or when it has no chewiness left.

Can I make this stew ahead of time?

Yes, Beef and Barley Stew is great for meal prep and actually tastes better the next day once the flavors have had time to develop. Store leftovers in the refrigerator for up to 4 days.

Can I freeze this stew?

Yes, this stew freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. When reheating, you may need to add extra broth to loosen the stew.

Can I add beans to this stew?

Yes, beans like kidney beans or white beans can be added for extra protein and texture. Add them during the last 15 minutes of cooking so they don’t become too soft.

Conclusion

Beef and Barley Stew is a nourishing, hearty meal that’s perfect for any occasion. With tender beef, chewy barley, and a variety of vegetables, this stew is a complete meal that will keep you warm and satisfied. It’s a great option for family dinners, meal prepping, or simply enjoying on a cold day. Easy to make, full of flavor, and even better the next day, this Beef and Barley Stew is sure to become a staple in your recipe rotation!

Beef and Barley Stew

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A hearty and nourishing beef and barley stew that combines tender beef, chewy barley, vegetables, and a savory broth. Perfect for cold weather and family dinners.

Author: Laura
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Stew
Method: Stovetop
Cuisine: American

Instructions

Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then brown the beef in batches, making sure each piece gets a nice sear on all sides. This will take about 5-7 minutes per batch. Remove the beef and set it aside.

Sauté the vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Add the barley and broth: Stir in the rinsed barley, then pour in the beef broth and water. Add the bay leaf, thyme, and rosemary. Bring the mixture to a simmer.
Simmer the stew: Once the stew is simmering, reduce the heat to low. Cover the pot and cook for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and check the liquid level—if it looks like it’s getting too thick, add a little more water or broth.
Add the potatoes and peas: After the beef is tender and the barley is cooked, add the diced potatoes to the stew and cook for another 15-20 minutes, or until the potatoes are tender. If using frozen peas, stir them in during the last 5 minutes of cooking.
Finish and serve: Remove the bay leaf, taste the stew, and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Notes

Feel free to add other vegetables like parsnips, turnips, or mushrooms for extra flavor and nutrients.
If you like it spicier, add red pepper flakes or a chopped jalapeño.
This stew is easy to adapt for gluten-free diets by substituting barley with quinoa or rice.
This stew can also be made in the slow cooker—just brown the beef and sauté the vegetables, then cook everything on low for 7-8 hours or high for 4-5 hours.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 800mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 28g
Cholesterol: 70mg