This Beef and Barley Stew is the ultimate comfort food — slow-simmered beef, tender barley, and hearty vegetables all in one nourishing bowl. Rich, savory, and full of deep flavor, it’s perfect for make-ahead meals, cozy family dinners, or freezer-friendly meal prep.
✨ Why This Recipe is a Winner
✔ One-pot wonder with deep, layered flavors
✔ Naturally thickens from the barley (no flour needed)
✔ Freezer-friendly – tastes even better reheated
✔ Budget-friendly using a chuck roast
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 2 hours 30 minutes
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 pound potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
Step 1: Sear the Beef
- Season the beef cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
Step 2: Sauté the Vegetables
- Add the chopped onion, sliced carrots, and sliced celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add Broth and Barley
- Pour the beef broth into the pot, scraping up any browned bits from the bottom. Add the rinsed pearl barley, diced tomatoes (with their juice), dried thyme, dried rosemary, and bay leaf.
Step 4: Return the Beef and Simmer
- Return the seared beef to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is tender and the barley is cooked through.
Step 5: Add Potatoes
- Add the cubed potatoes to the stew. Cover and continue to simmer for another 30 minutes, or until the potatoes are tender.
Step 6: Add Peas and Finish
- Stir in the frozen peas and cook for an additional 5 minutes, or until heated through. Remove the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Step 7: Serve
- Ladle the beef and barley stew into bowls. Garnish with fresh chopped parsley, if desired.
Pro Tips
✅ Barley note: Hulled barley takes longer to cook (add 30 mins)
✅ No wine? Substitute 1 tbsp balsamic vinegar + extra stock
✅ Slow cooker version: Cook on low for 8 hours
📊 Nutrition (Per Serving)
| Calories 420 | Protein 32g | Carbs 35g |
| Fiber 7g | Iron 4mg | Gluten-Free Option ✖ |
🍽 Serving Suggestions
Classic: Serve in deep bowls with crusty bread
Irish Pub Style: Top with buttered parsley potatoes
Meal Prep: Portion into jars for easy lunches
Enjoy your delicious homemade Beef and Barley Stew!
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