Name: Beef and Barley Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 lbs beef chuck or stew meat, cut into cubes; 2 tbsp olive oil; 1 large onion, diced; 3 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 8 cups beef broth or stock; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme; 3/4 cup pearl barley; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp chopped fresh parsley (optional, for garnish)

Jump to Recipe·Leave a Review

Beef and barley stew is the kind of hearty, slow-simmered comfort food I crave on cold evenings. With tender chunks of beef, wholesome barley, and vegetables in a rich, savory broth, this stew feels like a warm hug in a bowl.

Why You’ll Love This Recipe

I love how this stew combines deep, beefy flavor with the nutty bite of barley. It’s a one-pot meal that’s filling, nutritious, and full of texture. The longer it simmers, the better it tastes—making it perfect for weekend cooking or meal prep. Plus, it stores and reheats beautifully, so I can enjoy it all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck or stew meat, cut into cubes
Olive oil
Onion
Carrots
Celery
Garlic
Tomato paste
Beef broth or stock
Bay leaf
Dried thyme
Worcestershire sauce
Pearl barley
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I heat olive oil in a large pot over medium heat, then brown the beef in batches. I remove it and set aside.
In the same pot, I sauté onions, carrots, and celery until softened.
I add garlic and tomato paste, cooking for another minute to deepen the flavor.
I return the beef to the pot and pour in beef broth, then stir in Worcestershire sauce, bay leaf, thyme, salt, and pepper.
I bring it to a boil, then reduce heat and simmer for 1 hour.
I add the barley and cook for another 30–40 minutes, until the beef and barley are tender.
I remove the bay leaf and sprinkle with chopped parsley before serving.

Servings and timing

This recipe makes 6 servings. Prep time is about 15 minutes, and total cook time is roughly 1 hour and 45 minutes.

Variations

Sometimes I add diced potatoes or mushrooms for extra heartiness.
I use quick-cooking barley if I’m in a rush—just adjust the simmering time accordingly.
I swap beef for lamb or turkey when I want a change of flavor.

storage/reheating

I store the stew in an airtight container in the fridge for up to 4 days. It thickens as it cools, so I stir in a bit of broth or water when reheating on the stove or in the microwave. It also freezes well for up to 3 months.

FAQs

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the veggies first, then add everything (except the barley) to the slow cooker. I cook on low for 7–8 hours, adding the barley in the last 1–2 hours.

What kind of barley should I use?

I use pearl barley for its soft texture, but hulled barley works too—it just takes longer to cook.

Can I use leftover roast beef?

Yes, I stir it in toward the end of cooking since it’s already cooked, just to heat it through.

Is this stew freezer-friendly?

Absolutely. I let it cool completely before freezing in portions. It reheats wonderfully for quick meals later.

Can I make it vegetarian?

Yes, I skip the beef, use vegetable broth, and load it up with more veggies and beans for a plant-based version.

Conclusion

This beef and barley stew is rich, filling, and full of flavor. It’s one of those classic comfort foods I turn to when I want something satisfying and warm. Whether I’m making it for family dinner or meal prep, it always hits the spot.