Beef and Barley Stew

Introduction

This beef and barley stew builds deep, savory flavor through slow simmering—the barley thickens the broth naturally while the beef becomes tender enough to break with a spoon. It serves 12 and reheats beautifully, making it ideal for meal prep or feeding a crowd.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 45 minutes
• Servings: 12

Ingredients

• 3 pounds (1.25 kg) beef, cubed
• 1 white onion, diced
• 4 cubed potatoes
• 1 cup (240 g) barley
• ¼ cup (60 g) flour
• 1 can tomato paste
• 1 small can diced tomatoes
• 1 slug Worcestershire sauce
• 1 bunch parsley
• salt, pepper, paprika to taste
• 1 teaspoon thyme
• 2 teaspoons marjoram
• 2 tablespoons vegetable oil
• 2 cartons beef broth
• 1 lb (450 g) mushrooms
• 1 pkg frozen green beans
• 3 cloves halved garlic
• 3 stalks celery
• 4 large carrots
• water, enough to cover all ingredients in pot

Instructions

Variation I

1. Dust beef cubes lightly with flour, then brown in vegetable oil.
2. Move to separate pot and clean pan with beef broth and add to pot.
3. Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours.
4. Add barley and simmer additional ½ hour.
5. Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste.
6. Add slug of Worcestershire sauce. Simmer for 1 additional hour.
7. Chop parsley and stir into stew before serving.

Variation II

1. Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
2. Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
3. When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
4. Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.

Variations

Heartier broth ratio: Use 3 cartons of beef broth instead of 2 if you prefer a brothier stew with less density—reduce the final simmer time by 15 minutes to avoid overcooking the vegetables.

Root vegetable swap: Replace mushrooms with parsnips or turnips, diced to the same size as the potatoes, for an earthier, slightly sweet note.

Faster version: Cut all vegetables smaller and reduce the initial beef simmer to 1 hour and the barley simmer to 20 minutes—you’ll sacrifice some depth but cut total time to under 2.5 hours.

Fresh herbs finish: Use 2 tablespoons fresh thyme and marjoram instead of dried, stirring them in during the last 10 minutes of cooking for brighter herb flavor.

Celery root and leek: Replace half the carrots with diced celery root and swap the white onion for leek (white and light green parts), sliced thin, for a refined vegetable profile.

Tips for Success

Don’t skip browning the beef properly. Let each batch sit undisturbed for 2–3 minutes per side so it develops a golden crust—this builds the stew’s base flavor.

Add vegetables in stages. The potatoes, mushrooms, and green beans go in last for a reason: they release water and can turn mushy if cooked as long as the beef. If they look soft before the hour is up, you can pull the pot off heat early.

Taste before serving. The barley absorbs salt as it cooks, so taste the stew and adjust seasoning in the last few minutes rather than at the start.

Make it ahead. Prepare and brown the beef and sauté the aromatics the night before, then refrigerate. Reheat gently before adding barley and vegetables—this cuts active cooking time on serving day.

Storage and Reheating

Store the stew in an airtight container in the refrigerator for up to 4 days. It thickens as it cools due to the barley, so loosen it with a splash of broth or water when reheating. To reheat, warm gently on the stovetop over medium heat for 10–15 minutes, stirring occasionally, until heated through. You can also reheat individual portions in the microwave (2–3 minutes per bowl, stirring halfway through), though stovetop reheating preserves texture better. The stew does not freeze well—the vegetables break down and the barley becomes mushy.

FAQ

Can I use a different cut of beef? Chuck or brisket work well; avoid tender cuts like ribeye or sirloin, which can fall apart during the long simmer. Fattier cuts like chuck actually improve flavor and texture.

Do I need to peel the potatoes? No. Leave the skin on for texture and nutrients; just scrub them clean before cubing.

What if I don’t have barley? You can substitute pearl barley with farro (use the same amount, increase final simmer to 1.5 hours) or omit it entirely and add an extra ½ cup flour mixed into a slurry with water to thicken the broth instead—stir it in during the vegetable phase.

How do I know when the beef is tender enough? After the first 1.5-hour simmer, pierce a cube with a fork. It should break easily without resistance. If it’s still firm, continue simmering in 15-minute increments.