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.
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.