Hearty Beef and Barley Stew (Printable)
Robust stew featuring tender beef, pearl barley, and a medley of fresh vegetables for comforting meals.
# What You’ll Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 large potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes with juices
→ Grains & Legumes
10 - 2/3 cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
→ Spices & Seasonings
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 1/2 tsp black pepper
18 - 1 tsp salt, or to taste
19 - 2 tbsp chopped fresh parsley for garnish
# How to Prepare:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides in batches if needed. Remove and set aside.
02 - Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened, then stir in garlic and cook for 1 minute.
03 - Return beef to the pot. Add diced tomatoes with juices, tomato paste, beef broth, water, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
04 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 60 minutes.
05 - Stir in barley, potatoes, and green beans. Cover and simmer for 45 to 60 minutes until beef is tender and barley is cooked.
06 - Remove bay leaf and adjust seasoning with salt and pepper as desired.
07 - Ladle stew into bowls and garnish with fresh parsley before serving.
# Expert Advice:
01 -
- One pot, one afternoon, and dinner becomes a conversation starter instead of a chore.
- The barley makes it hearty enough to stand alone, no sides required unless you're serving bread.
- Beef chuck transforms into something tender and melting without any special technique or constant attention.
02 -
- Brown the beef properly or the whole stew tastes flat—don't rush this step or crowd the pan.
- Barley expands and gets chewy as it cooks, so add it late or it can turn to mush if you go over the time.
- Taste before serving because store-bought broths vary so much in saltiness that you can't predict it.
03 -
- Let the stew rest for five minutes after cooking so the barley fully absorbs the last of the liquid and the temperature settles just below volcanic.
- Save a ladle or two of stew before adding the green beans if you want to freeze portions—green beans turn soft and less appealing after thawing.