Hearty Beef Barley Stew (Printable)
Comforting blend of tender beef, barley, and root vegetables simmered to perfection for chilly days.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, chopped
08 - 2 medium potatoes, peeled and cubed
09 - 1 turnip, peeled and diced
→ Grains
10 - 3/4 cup pearl barley, rinsed
→ Liquids
11 - 6 cups low-sodium beef broth
12 - 1 cup water
→ Spices & Seasonings
13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
17 - 1/2 tsp black pepper
18 - Salt, to taste
→ Garnish
19 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches until evenly seared on all sides. Remove and set aside.
02 - Add diced onion to the same pot and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Add carrots, parsnips, celery, potatoes, and turnip to the pot. Cook for 5 minutes, stirring occasionally to combine.
04 - Return the browned beef to the pot. Stir in tomato paste, dried thyme, dried rosemary, bay leaves, and black pepper, coating the mixture evenly.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour.
06 - Stir in rinsed barley. Cover and simmer for an additional 45 minutes, or until beef and barley are tender.
07 - Remove bay leaves. Taste and add salt as needed. Serve in bowls and garnish with fresh parsley if desired.
# Expert Suggestions:
01 -
- The barley gets tender and nutty, adding substance without being heavy—it's the secret that makes this feel complete.
- Everything cooks in one pot, which means less cleanup and more time to actually enjoy your dinner.
- It stretches beautifully, so you can feed a crowd or have perfect leftovers waiting in your fridge.
02 -
- Don't skip browning the beef—it's not just for color, it's for flavor that can't be replicated any other way.
- Barley absorbs liquid as it cooks, so if your stew looks too thick the next day, just add a splash of broth or water to loosen it up.
03 -
- If you have time, let the beef sit at room temperature for fifteen minutes before searing so it browns more evenly and cooks more predictably.
- Save the barley water after rinsing it—if your stew gets too thick, use that starchy liquid to adjust the consistency rather than plain water.