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Hearty Beef Barley Stew

Hearty beef barley stew with tender beef, plump pearl barley, and colorful vegetables in a savory herb-infused one-pot broth. Brown the beef for deep flavor, then simmer until the meat is fork-tender and the barley is cooked through.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck roast Cut into 1-inch cubes.
  • 1 kosher salt Use as directed to season the beef.
  • 1 tsp black pepper Use as directed to season the beef.
Vegetables and aromatics
  • 2 tbsp olive oil For browning and sautéing.
  • 1 yellow onion Medium, diced.
  • 3 cloves garlic Minced.
  • 3 carrots Medium, sliced.
  • 2 celery stalks Sliced.
  • 8 oz mushrooms Sliced.
Seasonings and stew base
  • 2 tbsp tomato paste For richness and color.
  • 6 cup beef broth To build the stew base.
  • 1 tsp Worcestershire sauce Adds savory depth.
  • 1 tsp dried thyme Herb infusion.
  • 1 tsp dried rosemary Herb infusion.
  • 2 bay leaves Remove before serving.
Barley and finishing
  • 1 cup pearl barley Use pearl barley; no need to pre-soak.
  • 1 cup frozen peas Stir in during the last 5 minutes.
  • 2 tbsp fresh parsley Chopped, for finishing.

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Season the beef cubes with kosher salt and black pepper.
  2. Set a large Dutch oven near the stove so you can brown the beef in batches.
Brown and build the stew
  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Brown the beef in batches for 5–6 minutes until deeply caramelized, then transfer to a plate.
  3. Add the onion, carrots, celery, and mushrooms to the pot and cook for 6–8 minutes until softened.
  4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
  5. Return the beef to the pot, then pour in the beef broth.
  6. Stir in the Worcestershire sauce, pearl barley, dried thyme, dried rosemary, and bay leaves, stirring well to combine.
Simmer and finish
  1. Bring to a gentle boil, then reduce the heat to low.
  2. Cover and simmer for 75–90 minutes, stirring occasionally, until the beef is fork-tender and the barley is plump.
  3. Stir in the frozen peas during the last 5 minutes of cooking.
  4. Remove the bay leaves and sprinkle with the fresh parsley, then serve hot.

Notes

For best texture, don’t skip browning—the deep caramelization adds body to the broth. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until steaming. Freezing is yes: freeze up to 3 months, then thaw and reheat, adding a splash of broth if it thickens. For a lighter option, use leaner beef chuck and reduce olive oil to 1 tbsp.