Beef and Barley Stew Recipe | Hearty One-Pot Meal with Tender Beef & Nutty Barley

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Why Beef and Barley Stew Is the Ultimate Comfort Food

Few dishes rival the soul-warming satisfaction of a hearty beef and barley stew. With its rich, savory broth, tender chunks of beef, and nutty barley, this stew delivers deep, layered flavor in every spoonful. It’s the kind of meal that wraps you in warmth on a cold night, fills your kitchen with mouthwatering aromas, and leaves you feeling nourished and content.

Perfect for meal prep or freezer-friendly dinners, beef and barley stew is as practical as it is delicious. It reheats beautifully, making it ideal for busy weeknights or lazy weekends. Inspired by beloved recipes from Damn Delicious, Chef John on Allrecipes, and Taste of Home, this version brings together the best techniques and ingredients for a foolproof, crowd-pleasing result.

Whether you’re cooking for family or stocking your freezer, this stew is a timeless classic that never disappoints.

Ingredient Overview

  • Beef: Choose from sirloin, stew meat, or beef shank. Beef shank is especially flavorful—its connective tissue breaks down during cooking, creating a rich, velvety sauce.
  • Barley: Pearled or medium pearl barley adds a chewy, nutty texture and soaks up the savory broth.
  • Vegetables: A classic mirepoix of onion, carrots, and celery forms the aromatic base. Mushrooms add earthiness and depth.
  • Liquids: Beef broth is essential for richness. White wine or chicken broth can be used to deglaze and balance the flavors.
  • Seasonings: A blend of thyme, bay leaf, rosemary, marjoram, and garlic infuses the stew with herbaceous warmth.
  • Optional Additions:
    • Tomato paste for umami depth
    • Horseradish for a subtle kick
    • Fresh parsley for brightness at the end

Pro Tip: Opt for beef shank if you want a stew with extra body and luxurious texture—perfect for slow simmering.

Step-by-Step Instructions

  1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches to develop a deep crust. Set aside.
  2. Sauté Aromatics: In the same pot, reduce heat to medium. Add chopped onions and garlic, cooking until softened. Stir in carrots, celery, and mushrooms, and cook until lightly browned.
  3. Deglaze the Pot: Pour in white wine or a splash of broth to deglaze, scraping up the flavorful browned bits from the bottom.
  4. Build the Stew: Return the beef to the pot. Add barley, beef broth, herbs (thyme, rosemary, bay leaf, marjoram), and optional tomato paste. Bring to a boil.
  5. Simmer Low and Slow: Reduce heat to low, cover, and simmer for 60–90 minutes, or until the barley is tender and the beef is meltingly soft.
  6. Final Touches: Discard bay leaf. Stir in chopped parsley for a fresh finish. Taste and adjust seasoning.

For a well-balanced, freezer-friendly version, check out the Damn Delicious Beef and Barley Stew or the Taste of Home Beef Barley Stew.

Flavor Variations & Add-Ins

  • Add diced potatoes, corn, or kale for extra heartiness and texture.
  • Swap white wine for red wine to deepen the flavor profile.
  • Substitute farro or rice if barley isn’t available.
  • Stir in a spoonful of tomato paste for a richer, umami-packed broth.

These tweaks let you tailor the stew to your pantry and preferences while keeping the comfort factor high.

Serving Suggestions

  • Serve hot with crusty bread, garlic toast, or buttered rolls to soak up the broth.
  • Pair with a green salad or roasted vegetables for a balanced meal.
  • This stew is ideal for batch cooking—flavors deepen over time, making leftovers even better.

Storage & Freezing Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze in individual portions for up to 3 months.
  • Reheat gently on the stovetop, adding a splash of broth or water to loosen the consistency.
Rustic beef and barley stew in a bowl with tender beef, vegetables, and fresh herbs.

Beef and Barley Stew Recipe | Hearty One-Pot Meal with Tender Beef & Nutty Barley

This Beef and Barley Stew is a soul-warming classic that brings together tender chunks of beef, nutty pearl barley, and a medley of vegetables in a rich, savory broth. Slow-simmered to perfection, each spoonful delivers deep flavor and satisfying texture. With carrots, celery, onions, and herbs, it’s a wholesome one-pot meal ideal for cozy dinners, meal prep, or feeding a crowd. Serve with crusty bread for the ultimate cold-weather comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, European
Servings 8
Calories 350 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring Cups and Spoons

Ingredients
  

  • 2 lb beef shank or stew meat, cubed
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup mushrooms, sliced
  • 1 cup pearled barley, rinsed
  • 6 cups beef broth
  • ½ cup white wine (or chicken broth)
  • 1 tbsp tomato paste (optional)
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp rosemary
  • ½ tsp marjoram
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley
  • 1 tsp prepared horseradish (optional)

Instructions
 

  • Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches until well-seared. Set aside.
  • Sauté Vegetables: In the same pot, add onion and garlic. Cook until softened. Add carrots, celery, and mushrooms. Sauté for 5–7 minutes.
  • Deglaze: Pour in wine or broth, scraping up browned bits from the bottom.
  • Build the Stew: Return beef to pot. Add barley, beef broth, tomato paste (if using), thyme, bay leaf, rosemary, and marjoram. Stir well.
  • Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 60–90 minutes, until beef is tender and barley is cooked.
  • Finish: Remove bay leaf. Stir in parsley and horseradish (if using). Adjust seasoning to taste.

Notes

  • Barley Tip: Don’t overcook—barley should be tender but chewy.
  • Beef Tip: Browning adds depth; don’t skip it.
  • Freezing: Cool completely before portioning into containers. Freeze up to 3 months.
  • Slow Cooker Option: Brown beef first, then cook on low for 6–8 hours.
Keyword barley, Beef Stew, Comfort Food, freezer-friendly, one-pot