Hearty Beef Barley Stew (Printable Version)
Tender beef and barley combined with sweet parsnips and aromatic vegetables for a comforting meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, sliced
08 - 1 cup cremini or button mushrooms, quartered (optional)
09 - 1 can (14 oz) diced tomatoes, drained
→ Grains & Legumes
10 - 3/4 cup pearl barley, rinsed
→ Liquids
11 - 6 cups low sodium beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
→ Herbs & Spices
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
18 - 1/2 tsp black pepper
19 - 1 tsp salt, or to taste
20 - Chopped fresh parsley, for garnish
# How-To Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides. Remove and set aside.
02 - Add diced onion and minced garlic to the pot. Cook for 2 minutes until fragrant.
03 - Stir in carrots, parsnips, celery, and mushrooms if using. Cook for 5 minutes, stirring occasionally.
04 - Add tomato paste and cook for 1 minute. Return browned beef and any accumulated juices to the pot.
05 - Pour in diced tomatoes, pearl barley, beef broth, water, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef and barley are tender.
07 - Remove bay leaves and adjust seasoning as needed. Serve garnished with chopped parsley.
# Helpful Tips:
01 -
- The barley becomes creamy and tender, turning an ordinary beef stew into something with real substance and texture.
- Parsnips add a subtle sweetness that plays beautifully against the savory beef and herbs, creating depth without being obvious.
- Two hours of simmering means you can prep and walk away, making this perfect for a slow cooking afternoon.
02 -
- Don't skip browning the beef—that caramelized crust is where ninety percent of the flavor lives.
- Draining the canned tomatoes prevents a watery stew that tastes diluted instead of rich and concentrated.
- Barley needs proper liquid to cook fully, so don't reduce the broth too much during the initial simmer.
03 -
- Beef chuck is forgiving and flavorful—it's actually better than a leaner cut because the fat breaks down and enriches the broth.
- If your stew seems thin after cooking, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the final minutes to thicken it up.