There’s just something magical about a bowl of Beef and Barley Stew—it’s cozy, nourishing, and absolutely packed with flavor. This classic dish is everything you crave on a chilly day: tender chunks of beef, hearty vegetables, nutty barley, and a savory broth that comes together in the most comforting way. Whether you’re feeding a hungry family or looking to meal prep for the week ahead, Beef and Barley Stew is a time-tested favorite that’s sure to bring warmth and satisfaction to your table.

Ingredients You’ll Need

Beef and Barley Stew Recipe - Recipe Image

Ingredients You’ll Need

With this recipe, you don’t need anything fancy—just a handful of honest, wholesome ingredients that create a delicious, layered flavor. Each element plays a starring role, from the rich beef to the sweet carrots and robust herbs.

Beef chuck roast: Choose well-marbled beef for tenderness and deep flavor—it’s perfect for slow simmering.
Olive oil: Gives the beef a lovely sear and brings out the aromatics in the veggies.
Onion: Adds subtle sweetness and forms the flavor base of the stew.
Carrots: Bring color and a gentle, earthy sweetness to every bite.
Celery: Offers a slight herbal crunch that balances the richness of the stew.
Garlic: Just a few cloves infuse the broth with irresistible aroma and depth.
Beef broth: Use a high-quality broth for a savory, soulful foundation.
Pearl barley: This grain soaks up broth and adds a satisfyingly chewy texture.
Tomato paste: Gives a subtle tang and beautiful color to the stew.
Dried thyme: A classic herb that pairs perfectly with beefy flavors.
Dried rosemary: Adds an aromatic, woodsy note that shines in slow-cooked dishes.
Bay leaves: Infuse the stew with a delicate, savory perfume—just remember to fish them out before serving!
Salt and black pepper: Essential for highlighting all the wonderful flavors within the pot.
Potatoes: Diced potatoes become perfectly tender and help thicken the stew naturally.
Frozen peas: Stirred in at the end for a pop of sweetness and color.
Fresh parsley: A sprinkle on top brightens the dish and adds a fresh finish.

How to Make Beef and Barley Stew

Step 1: Brown the Beef

Start by heating olive oil in a large Dutch oven over medium-high heat. Season your beef with salt and pepper, then sear in batches until each piece is beautifully browned on all sides. This step locks in rich, meaty flavor and sets the stage for a stew that’s truly mouthwatering. Once browned, transfer the beef to a plate and set it aside—don’t worry, it will return to the pot soon!

Step 2: Sauté the Aromatics

In the same pot (don’t wipe it out—you want all those flavorful brown bits!), add the chopped onion, carrots, and celery. Sauté for about five minutes, stirring occasionally, until the vegetables start to soften and the kitchen smells incredible. Add in the minced garlic and tomato paste, and cook for just a minute more to let those flavors bloom.

Step 3: Build the Stew Base

Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, then add the thyme, rosemary, bay leaves, and pearl barley. Give everything a gentle stir. Bring the mixture up to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for an hour and a half, stirring now and then so the barley doesn’t stick to the bottom.

Step 4: Add Potatoes and Simmer

After the stew has been simmering and filling your home with cozy aromas, it’s time to stir in the diced potatoes. Let the stew cook for another thirty minutes, until both the beef and barley are meltingly tender and the potatoes have softened. You’ll start to see the stew thicken and the flavors deepen even more.

Step 5: Finish with Peas and Parsley

Just before serving, add the frozen peas to the pot and cook for five minutes. They’ll keep their bright color and a little bite, adding a lovely finish. Remove the bay leaves and taste the stew, adjusting seasoning with extra salt and pepper if needed. Ladle into bowls and sprinkle with fresh parsley for a burst of color and freshness.

How to Serve Beef and Barley Stew

Garnishes

A finishing touch can make your Beef and Barley Stew feel extra special. A sprinkle of fresh parsley brightens each bowl, but you can also try chives, a dollop of sour cream, or even a pinch of grated Parmesan for a different twist.

Side Dishes

This stew is hearty enough to stand on its own, but it’s absolutely divine with a thick slice of crusty bread—perfect for soaking up every last bit of broth. You could also serve it alongside a simple green salad or some roasted vegetables for a complete meal that feels like a warm hug.

Creative Ways to Present

For a rustic gathering, ladle the Beef and Barley Stew into large mugs or mini cast-iron pots for individual servings. If you’re making it for a dinner party, top each bowl with a small, herby crouton or serve with homemade breadsticks. It’s so versatile that you can dress it up or down however you like!

Make Ahead and Storage

Storing Leftovers

Beef and Barley Stew actually gets better as it sits, making leftovers a treat. Cool the stew completely, then store it in airtight containers in the refrigerator for up to four days. The flavors meld together and the broth thickens, creating an even richer meal.

Freezing

This recipe freezes beautifully, so don’t hesitate to stash a few portions away for busy days. Let the stew cool, then ladle it into freezer-safe containers, leaving a little room for expansion. Label with the date, and you’ll have a homemade dinner ready to go for up to three months.

Reheating

To reheat, simply warm the stew gently on the stovetop over medium-low heat, stirring occasionally. If it’s thickened up in the fridge or freezer, add a splash of beef broth or water to loosen it to your liking. You can also reheat individual portions in the microwave for a quick, cozy lunch.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is classic for its tenderness and flavor, you can use other stew cuts like brisket or even round. Just be sure to cook long enough for the beef to become wonderfully tender.

Is it okay to use quick-cooking barley?

Quick-cooking barley will work in a pinch, but the texture is a bit different. For the heartiest, most satisfying result, pearl barley is your best bet—it holds up beautifully through long simmering.

How can I make Beef and Barley Stew gluten-free?

Barley does contain gluten, so to make this stew gluten-free, try substituting with brown rice or gluten-free small pasta. The texture will change, but you’ll still get a delicious, comforting dish.

Can I make Beef and Barley Stew in a slow cooker?

Yes! Sear the beef and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours, adding the peas in the last 30 minutes. The result is just as rich and flavorful.

What’s the best way to thicken the stew?

If you prefer a thicker consistency, try mashing some of the potatoes right into the broth with a spoon or potato masher. The starch will naturally thicken the stew without needing flour or cornstarch.

Final Thoughts

I can’t recommend Beef and Barley Stew enough—it’s the kind of dish that brings people together and makes your kitchen feel like the heart of the home. Give it a try, share it with loved ones, and let every spoonful warm you from the inside out!

Beef and Barley Stew Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Beef and Barley Stew is a comforting and nutritious dish packed with tender beef, wholesome barley, and a medley of vegetables simmered to perfection. Perfect for a cozy winter meal, it combines rich flavors and satisfying textures in one bowl, making it a classic favorite that is both filling and delicious.

Ingredients

Scale

Meat and Protein

2 pounds beef chuck roast, cut into 1-inch cubes

Vegetables

1 large onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
2 cups potatoes, diced
1 cup frozen peas

Liquids and Broth

2 tablespoons olive oil
8 cups beef broth

Grains and Legumes

1 cup pearl barley

Herbs and Spices

2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Prepare and Brown the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the browned beef and set aside to retain juices and flavor.
Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for about 5 minutes until the vegetables soften and release their aromas, creating a flavorful base.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional minute to enhance the stew’s depth and richness.
Simmer with Broth and Seasonings: Return the browned beef to the pot. Add the beef broth along with dried thyme, rosemary, bay leaves, and pearl barley. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 1 1/2 hours. Stir occasionally to prevent sticking and promote even cooking.
Add Potatoes and Continue Cooking: Add the diced potatoes to the stew, cooking uncovered for another 30 minutes or until the beef and barley are tender and the potatoes are cooked through.
Finish with Peas and Seasoning: Stir in the frozen peas and cook for an additional 5 minutes until heated through. Remove the bay leaves, taste the stew, and adjust seasoning with salt and pepper if needed.
Garnish and Serve: Sprinkle fresh chopped parsley over the stew before serving to add a fresh, vibrant touch and enhance flavor.

Notes

This stew tastes even better the next day as the flavors meld and deepen.
For a thicker consistency, mash a few potatoes directly into the broth.
You can substitute lamb for beef to offer a different, yet equally savory flavor.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course, Soup/Stew
Method: Stovetop, Simmering
Cuisine: American, European