Hearty Beef Barley Stew (Printable Version)

Robust stew featuring tender beef, pearl barley, and a medley of root vegetables for a hearty 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 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, chopped
08 - 2 medium potatoes, peeled and cubed
09 - 1 turnip, peeled and diced

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

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

→ Spices & Seasonings

13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
17 - 1/2 tsp black pepper
18 - Salt, to taste

→ Garnish (optional)

19 - 2 tbsp chopped fresh parsley

# How to Make It:

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 to the same pot and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
03 - Add carrots, parsnips, celery, potatoes, and turnip. Cook for 5 minutes, stirring occasionally to combine flavors.
04 - Return browned beef to the pot. Stir in tomato paste, dried thyme, dried rosemary, bay leaves, and black pepper until evenly coated.
05 - Pour in beef broth and water. Bring to a boil, reduce heat to low, cover, and simmer gently for 1 hour.
06 - Stir in rinsed pearl barley. Cover and continue simmering for 45 minutes until beef and barley are tender.
07 - Remove bay leaves. Taste and adjust seasoning with salt as needed.
08 - Ladle stew into bowls and garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • One pot does all the work, which means minimal cleanup on busy weeknights.
  • Barley adds a nutty, satisfying chew that makes beef stew feel completely different.
  • It tastes even better the next day, so it's perfect for meal prep or feeding a crowd.
  • The vegetables become sweet and tender without any fussy techniques.
02 -
  • Don't skip the browning step, even though it feels tedious—that caramelized crust is where most of the deep flavor comes from.
  • If your stew seems too thin after the barley is cooked, you can let it simmer uncovered for ten minutes to concentrate the liquid, but it should be more broth-based than paste-like.
  • Barley continues to absorb liquid even after cooking, so if you're making this ahead, you may need to add a splash of water when you reheat it.
03 -
  • Cut your vegetables uniformly so everything finishes cooking at the same time—nothing worse than mushy carrots and still-tough potatoes.
  • Keep a small bowl of water nearby while cooking to add a splash if the stew reduces too quickly and starts to stick to the bottom.

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