Hearty Beef Barley Stew (Printable Version)

A warm blend of beef, barley, and fresh vegetables slow-cooked for a hearty, flavorful meal.

# 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 Make It:

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

# Expert Advice:

01 -
  • The barley soaks up all the beefy richness and turns wonderfully tender without falling apart.
  • It tastes even better the next day when the flavors have had time to meld together.
  • One pot does all the work, so cleanup is practically nonexistent.
  • It fills your kitchen with the kind of aroma that makes everyone ask whats for dinner.
02 -
  • Dont skip browning the beef, it builds the entire flavor foundation and makes the broth taste richer.
  • If the stew gets too thick as it sits, just add a splash of broth or water and warm it gently.
  • Pearl barley can absorb a lot of liquid overnight, so leftovers might need thinning out before reheating.
03 -
  • Browning the beef in batches keeps the pan hot enough to get a real sear, which is where all the flavor lives.
  • Taste the stew before serving and add a pinch of salt or a squeeze of lemon juice to brighten it up if it tastes flat.
  • If you want the vegetables to hold their shape, add the potatoes and green beans halfway through the cooking time instead of at the beginning.

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