Hearty Beef Barley Stew (Printable)

Comforting blend of tender beef, barley, and root vegetables simmered to rich perfection.

# What You'll 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 beef broth, low sodium recommended
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

# Directions:

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 - In the same pot, add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Add carrots, parsnips, celery, potatoes, and turnip to the pot. Cook for 5 minutes, stirring occasionally.
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, then reduce heat to low. Cover and simmer for 1 hour.
06 - Stir in rinsed pearl barley. Cover and simmer for an additional 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 fresh parsley if desired.

# Expert Advice:

01 -
  • It fills your entire house with a warm, savory aroma that announces dinner hours before you sit down to eat.
  • Everything cooks in one pot, which means fewer dishes and more time actually enjoying the meal.
  • The stew tastes noticeably better the next day, making it perfect for meal prep or unexpected guests.
  • It's naturally dairy-free and packed with protein and vegetables, so it feels wholesome without any fuss.
02 -
  • Don't skip browning the beef; this one step separates a rich, complex stew from something that tastes flat and one-dimensional.
  • Barley absorbs a lot of liquid as it cooks, so if your stew seems too thick after a day or two, add a splash of broth or water when reheating.
  • If you accidentally add too much salt, a peeled potato simmered in the stew for 10 minutes will absorb some of it.
  • Low sodium broth is genuinely important here because commercial broths vary wildly in salt content.
03 -
  • Use a Dutch oven or heavy-bottomed pot; thin pots create hot spots that cause uneven cooking and sticking.
  • If your beef isn't browning evenly, dry the cubes on paper towels first to remove surface moisture.
  • Resist adding all the salt upfront; taste and adjust at the very end when you can see exactly what you've got.

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