Hearty Beef Barley Stew (Printable Version)

Rich stew blending tender beef, barley, and vegetables, ideal for warming up on cold days.

# What You Need:

→ Meats

01 - 1.5 pounds beef chuck, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 3 medium carrots, sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 can (14.5 ounces) diced tomatoes, undrained

→ Liquids & Broth

11 - 6 cups beef broth, low sodium preferred
12 - 1 cup water

→ Spices & Herbs

13 - 2 teaspoons salt, adjust to taste
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 2 bay leaves
18 - 2 tablespoons chopped fresh parsley, for garnish

# How-To Steps:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown all sides in batches as needed. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently to release aroma.
04 - Return beef to pot. Add diced potatoes, green beans, diced tomatoes with juice, barley, beef broth, water, salt, black pepper, thyme, oregano, and bay leaves. Stir to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is cooked through.
06 - Remove bay leaves. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Helpful Tips:

01 -
  • It tastes even better the next day, which means leftovers are a gift, not a chore.
  • The barley soaks up all the broth and turns tender and nutty, adding texture most stews lack.
  • You can walk away while it cooks, no babysitting required.
  • It uses one pot, so cleanup is fast and forgiving.
02 -
  • Browning the beef in batches is not optional, crowding the pot steams the meat instead of searing it.
  • If the stew thickens too much as it sits, stir in a splash of water or broth when you reheat it.
  • Barley keeps absorbing liquid even after you turn off the heat, so err on the side of a looser stew.
03 -
  • Let the stew rest for 10 minutes after cooking so the flavors settle and the broth thickens slightly.
  • Use a heavy-bottomed pot to prevent scorching on the bottom during the long simmer.
  • Taste the broth halfway through and adjust the seasoning early, it makes a difference at the end.

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