Beef and Barley Stew

Why You’ll Love This Recipe

This stew is the ultimate comfort food — warming, filling, and flavorful. It’s also incredibly nutritious, thanks to the combination of lean beef, fiber-rich barley, and nutrient-packed vegetables. The slow simmering process enhances the flavors, making each bite deeply savory and satisfying. Plus, it’s perfect for meal prep and tastes even better the next day.

Ingredients

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

• Stewing beef (such as chuck), cut into bite-sized cubes
• Pearl barley
• Carrots, chopped
• Celery, chopped
• Onion, diced
• Garlic, minced
• Potatoes, diced (optional)
• Beef broth or stock
• Tomato paste
• Worcestershire sauce
• Bay leaves
• Dried thyme
• Olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
2. In the same pot, add more oil if needed and sauté the onion, celery, and carrots until softened. Add the garlic and cook for another minute.
3. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
4. Return the beef to the pot, then add barley, potatoes (if using), beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef and barley are tender. Stir occasionally and add more broth or water if needed.
6. Remove bay leaves, taste, and adjust seasoning. Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe makes approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

• Use mushrooms for an earthy addition or as a partial meat replacement.
• Swap pearl barley for quick-cooking barley if you’re short on time.
• Add greens like kale or spinach in the final 10 minutes for added nutrients.
• Use vegetable broth and omit beef for a vegetarian version with mushrooms and lentils.
• Add a splash of red wine for a deeper, more robust flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much. It can also be microwaved in short intervals, stirring between each. This stew freezes very well — freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different grain instead of barley?

Yes, you can substitute with farro, rice, or quinoa, but the texture and flavor will vary slightly.

Do I have to brown the beef first?

Browning adds flavor and improves texture, so it’s highly recommended, but not strictly necessary.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté vegetables first, then transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I use quick barley instead of pearl barley?

Yes, quick barley will cook faster — add it during the last 30 minutes of cooking to prevent overcooking.

What cut of beef works best?

Chuck roast or stewing beef are ideal because they become tender when simmered slowly.

Can I make this stew ahead of time?

Absolutely. The flavors improve after sitting, making it a great make-ahead meal.

Is this recipe freezer-friendly?

Yes, it freezes well. Cool the stew completely before freezing and store in portioned containers.

What should I serve with beef and barley stew?

It’s a full meal on its own, but crusty bread or a light salad make great accompaniments.

Can I leave out the potatoes?

Yes, they’re optional. The barley provides plenty of substance, so the stew will still be hearty.

How do I prevent the barley from soaking up too much liquid?

If making ahead, keep extra broth on hand to thin the stew when reheating, as barley tends to absorb liquid over time.

Conclusion

Beef and Barley Stew is a nourishing, delicious, and comforting dish that’s easy to make and perfect for batch cooking. With its deep flavor, tender meat, and satisfying texture, it’s a timeless classic that brings warmth to the table — whether you’re feeding a crowd or stocking your freezer.

Beef and Barley Stew

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A hearty and rustic stew featuring tender beef, wholesome barley, and vegetables simmered in a rich, savory broth. Beef and Barley Stew is the perfect comforting meal for cold days, packed with nutrition and flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs stewing beef (such as chuck), cut into bite-sized cubes
• 1 cup pearl barley
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, diced (optional)
• 6 cups beef broth or stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 3 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
2. In the same pot, add more oil if needed and sauté onion, celery, and carrots until softened. Add garlic and cook 1 minute.
3. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
4. Return beef to pot. Add barley, potatoes (if using), beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, stirring occasionally, until beef and barley are tender. Add more broth or water if needed.
6. Remove bay leaves. Taste and adjust seasoning. Garnish with parsley before serving.

Notes

• For extra depth, add a splash of red wine along with the broth.
• Quick barley can be used; add it during the last 30 minutes of cooking.
• For a vegetarian version, use vegetable broth and mushrooms or lentils instead of beef.
• Greens like kale or spinach can be added in the final 10 minutes.
• Stew thickens as it sits; add broth when reheating if needed.

Nutrition

• Serving Size: 1 bowl (about 1/6 of recipe)
• Calories: 420
• Sugar: 6g
• Sodium: 940mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 95mg