Introduction
There’s something incredibly comforting about a hearty bowl of Beef and Barley Stew, especially when the weather turns chilly. This rustic, nutrient-packed dish combines tender chunks of beef, chewy barley, and colorful vegetables in a rich, savory broth. I’ve perfected this recipe over countless cold evenings, and it’s become my go-to when I need a meal that’s both satisfying and straightforward to prepare. What I love most about this stew is how it gets even better the next day, making it perfect for meal prep or busy weeknight dinners.
Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium onions, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Ingredient Note: If pearl barley isn’t available, you can substitute it with hulled barley, though you’ll need to increase the cooking time by about 20 minutes. For the beef, chuck roast is ideal, but you can also use stewing beef – just make sure it has some marbling for the best flavor.
Instructions
- Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches (about 3-4 minutes per side), ensuring not to overcrowd the pot. Transfer browned beef to a plate.
- In the same pot, reduce heat to medium and add onions, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes to develop a deeper flavor.
- Return the beef to the pot and add beef broth, barley, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer, covered, for about 1 hour and 15 minutes, or until both the beef and barley are tender.
- Adjust seasoning with salt and pepper to taste before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6-8 portions
Recipe Notes
- Don’t skip browning the beef – this step creates a rich flavor base for your stew.
- The stew should have a thick consistency. If it’s too thick, add more broth; if too thin, simmer uncovered for a few extra minutes.
- Barley will continue to absorb liquid as it sits, so you might need to add more broth when reheating leftovers.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- For extra depth of flavor, add a splash of red wine when sautéing the vegetables.
- Let the stew rest for 10 minutes before serving to allow the flavors to meld together perfectly.
Beef and Barley Stew
Ingredients
- 2 lbs chuck roast cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium onions diced
- 3 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 8 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches (about 3-4 minutes per side), ensuring not to overcrowd the pot. Transfer browned beef to a plate.
- In the same pot, reduce heat to medium and add onions, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes to develop a deeper flavor.
- Return the beef to the pot and add beef broth, barley, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer, covered, for about 1 hour and 15 minutes, or until both the beef and barley are tender.
- Adjust seasoning with salt and pepper to taste before serving.
