Hearty Beef Barley Stew (Printable)
Robust combination of tender beef, pearl barley, and vegetables simmered slowly for a comforting warm dish.
# What You'll 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 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 1 cup frozen peas
→ Grains
11 - 3/4 cup pearl barley, rinsed
→ Liquids
12 - 8 cups beef broth
13 - 1 cup water
14 - 2 tbsp tomato paste
15 - 2 tbsp Worcestershire sauce
→ Herbs & Spices
16 - 2 bay leaves
17 - 1 tsp dried thyme
18 - 1 tsp dried rosemary
19 - 1/2 tsp ground black pepper
20 - 1 tsp salt, or to taste
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches and brown on all sides. Transfer to a plate.
02 - In the same pot, add onion, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add diced potatoes, diced tomatoes with juice, pearl barley, tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and black pepper.
05 - Pour in beef broth and water. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef and barley are tender.
06 - Stir in frozen peas during the last 10 minutes of cooking. Adjust seasoning to taste.
07 - Remove bay leaves before serving. Serve hot, optionally with crusty bread.
# Expert Advice:
01 -
- This stew is like a warm hug from an old friend on a cold day
- It combines tender beef and nutty barley which makes every spoonful feel indulgent yet wholesome
02 -
- Patience is key here—browning the beef properly and slow simmering make all the difference in flavor and tenderness
- Adding the peas last keeps their vibrant green color and fresh bite, which lightens the stew
03 -
- Don't overcrowd the pan when browning beef; it steams instead of sears
- Rinsing barley before cooking reduces starchiness and improves texture