Hearty Beef Barley Stew

Hearty Beef and Barley Vegetable Stew simmering in a Dutch oven, featuring tender chunks of beef, pearl barley, carrots, and peas in a rich, savory broth. Pin it
Hearty Beef and Barley Vegetable Stew simmering in a Dutch oven, featuring tender chunks of beef, pearl barley, carrots, and peas in a rich, savory broth. | jasminerecipes.com

This satisfying one-pot meal combines tender cubes of beef with nutty pearl barley and a colorful medley of vegetables. The beef develops deep flavor through searing before slowly simmering with aromatic vegetables, herbs, and rich beef broth. After an hour of gentle cooking, barley joins the pot, absorbing the savory broth and becoming perfectly tender.

The result is a thick, comforting stew that tastes even better the next day. Each serving delivers 30 grams of protein and wholesome fiber from the barley and vegetables.

The windows were fogged up from hours of steady simmering, and that rich beef aroma had taken over the entire house. My youngest kept wandering into the kitchen asking if it was ready yet, doing that little bounce of anticipation. Honestly, I was doing the same mental dance every time I lifted the lid to check on the barley.

My grandmother always said a good stew needs time, but she never mentioned how hard it is to wait when your kitchen smells like a restaurant. The first time I made this for my husband, he actually cancelled his plans to work late so he could come home and finish the bowl. Now its his go-to request whenever the weather turns gray.

Ingredients

  • 1½ lbs beef stew meat: Cut into uniform cubes so everything cooks evenly, and pat them dry before searing for better browning
  • ¾ cup pearl barley, rinsed: This little grain is what transforms this from ordinary stew into something with real substance and character
  • 2 tablespoons olive oil: Use a oil with a decent smoke point since you will be searing at medium-high heat
  • 1 large onion, diced: Foundation flavors that mellow beautifully into the broth over long cooking
  • 3 cloves garlic, minced: Add this after the vegetables have softened so it does not burn and turn bitter
  • 3 medium carrots, peeled and sliced: They hold their shape nicely through the long simmer and add natural sweetness
  • 2 celery stalks, sliced: Do not skip this, it provides that essential aromatic backbone
  • 2 medium potatoes, peeled and cubed: Russets or Yukon Golds work best here, cut slightly larger than other veggies
  • 1 cup frozen peas: These go in last so they stay bright and sweet instead of turning mushy
  • 1 can diced tomatoes with juices: The acidity balances the richness and adds body to the broth
  • 6 cups low-sodium beef broth: Starting with low-sodium lets you control the seasoning perfectly at the end
  • 1 cup water: Adjusts the consistency without making it too salty
  • 2 teaspoons dried thyme: Earthy and warm, this is the herb that makes it taste like classic comfort food
  • 1 teaspoon dried rosemary: Use a light hand, this herb can overpower if you are not careful
  • 2 bay leaves: These work quietly in the background, just remember to fish them out before serving
  • Salt and freshly ground black pepper: Wait until the very end to taste and adjust, the flavors concentrate as it cooks
  • 2 tablespoons chopped fresh parsley: Totally optional but that pop of green on top makes it look finished and welcoming

Instructions

Sear the beef with intention:
Heat that olive oil until it shimmers, then work in batches, giving each cube of meat contact with the hot surface. Listen for that satisfying sizzle and watch for the deep brown crust that forms, transferring each batch to a plate while you finish the rest.
Build your flavor base:
That same pot now holds all those beautiful browned bits, so add your onion, carrots, and celery right in. Let them soften and pick up all that concentrated flavor, about 4 to 5 minutes, then toss in the garlic for just 1 minute until the whole kitchen smells amazing.
Bring everything together:
Pile the beef back into the pot along with those potatoes, the entire can of tomatoes with their juices, and all your liquids and herbs. Give it a good stir to marry everything together, then watch it come to a boil before dialing the heat down to a gentle bubble.
Let time do its work:
Cover it up and let it simmer peacefully for an hour, checking occasionally and giving it a stir. The beef will start to get tender and your patience will be rewarded with that rich developing flavor.
Add the barley:
Stir in the rinsed barley, recover, and let it go for another 30 to 40 minutes. Watch closely near the end, checking that both the barley has opened up and the beef yields easily to a fork.
Finish bright and fresh:
Toss in the frozen peas for just 5 minutes, then hunt down and remove those bay leaves. Taste the broth and add salt and pepper until it sings, then sprinkle with parsley if you are feeling fancy and serve it steaming hot.
Spoonful of hearty beef and barley vegetable stew in a rustic bowl, garnished with fresh parsley and served alongside a slice of crusty bread. Pin it
Spoonful of hearty beef and barley vegetable stew in a rustic bowl, garnished with fresh parsley and served alongside a slice of crusty bread. | jasminerecipes.com

There was this one February when I made a double batch, thinking we would have leftovers for the week. My sister showed up with her family unexpectedly, and somehow between six adults and four kids, every last drop disappeared. That is when I knew this recipe had officially joined our regular rotation.

Making It Your Own

I have played around with this recipe enough to know what works and what does not. A splash of red wine during the vegetable sauté adds serious depth, and sweet potatoes bring this lovely unexpected sweetness that balances the beef beautifully.

The Leftover Situation

Something magical happens overnight in the refrigerator. The flavors have this way of settling into each other, and the barley continues absorbing the broth until it becomes this thick, almost creamy situation that might be even better than the first night.

Serving Thoughts

A crusty bread is not optional here, it is essential for soaking up every last drop of that flavorful broth. Sometimes I will make a simple green salad with a bright vinaigrette just to cut through all that richness.

  • Crusty sourdough or a baguette for dunking
  • A light side salad dressed with something acidic
  • Butter if you are feeling indulgent
Close-up of Hearty Beef and Barley Vegetable Stew with visible potatoes, carrots, and beef chunks, steam rising from the thick, nourishing broth. Pin it
Close-up of Hearty Beef and Barley Vegetable Stew with visible potatoes, carrots, and beef chunks, steam rising from the thick, nourishing broth. | jasminerecipes.com

There is something deeply satisfying about a recipe that asks mostly for your patience rather than your technique. This is the kind of food that makes a house feel like a home.

Recipe FAQs

The total cooking time is 2 hours, including 20 minutes for preparation and 1 hour 40 minutes of cooking. Most of the time is hands-off simmering, allowing the flavors to develop deeply.

Yes, you can substitute barley with brown rice, farro, or wheat berries. Adjust the cooking time accordingly as these grains may require different simmering times to become tender.

Chuck roast or round steak cut into cubes works beautifully. These tougher cuts become tender and flavorful through slow simmering. Trim excess fat before cooking for a lighter version.

Absolutely. Sear the beef first, then add all ingredients except barley and peas to your slow cooker. Cook on low for 7-8 hours, adding barley during the last hour and peas in the final 5 minutes.

Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious. Reheat gently on the stovetop, adding a splash of broth if needed.

Crusty bread makes the perfect accompaniment for soaking up the rich broth. A simple green salad with vinaigrette balances the hearty flavors. For extra warmth, serve with roasted root vegetables or cornbread.

Hearty Beef Barley Stew

Tender beef, nutty barley, and colorful vegetables simmer to perfection in this comforting bowl of nourishment.

Prep 20m
Cook 100m
Total 120m
Servings 6
Difficulty Medium

Ingredients

Meats

  • 1½ lbs beef stew meat, cut into 1-inch cubes

Grains

  • ¾ cup pearl barley, rinsed

Vegetables

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 can (14.5 oz) diced tomatoes, with juices

Liquids

  • 6 cups low-sodium beef broth
  • 1 cup water

Spices & Seasonings

  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1
Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Transfer browned beef to a plate and set aside.
2
Sauté Aromatics: In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3
Combine Ingredients: Return the beef to the pot. Add potatoes, diced tomatoes (with juices), beef broth, water, thyme, rosemary, and bay leaves. Stir to combine.
4
Initial Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
5
Add Barley: Stir in the barley. Cover and simmer for another 30–40 minutes, until the barley and beef are tender.
6
Finish with Peas: Add the peas and cook for 5 more minutes. Discard bay leaves.
7
Season and Serve: Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley, if desired. Serve hot with crusty bread.
Additional Information

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle

Nutrition (Per Serving)

Calories 380
Protein 30g
Carbs 39g
Fat 10g

Allergy Information

  • If using store-bought broth, check labels for gluten or hidden allergens.
Jasmine Carter

Easy, nourishing recipes and kitchen wisdom for everyday cooks and food lovers.