There’s nothing quite like the smell of tender beef simmering with vegetables and nutty barley on a cold afternoon. Beef barley stew is that kind of mealthick, satisfying, and the kind of comfort that sticks with you long after the bowl’s empty.
I photographed this for a winter shoot back in 2019, and the kitchen stayed warm for hours while it bubbled away on the stove. The barley soaks up all that rich broth and gets plump and chewyit’s what makes this different from your typical stew. After styling dozens of soups over the years, I’ve learned that a slow simmer really does make all the difference in how the flavors layer together.
Thomas Baker
Beef Barley Stew Recipe Easy Comforting and Delicious
This Beef Barley Stew is a hearty and comforting dish perfect for any occasion. Packed with tender beef, wholesome barley, and fresh vegetables, it delivers rich flavors that satisfy and warm you up from the inside out.
2 pounds (1 kg) boneless beef chuck roast cut into 1 1/2–inch steaks or 3 pounds (1.3 kg) bone-in beef short ribs ribs removed and reserved
Kosher salt and freshly ground black pepper
1 tablespoon (15 ml) canola oil
3 large carrots (10 ounces; 280 g) diced
1 large yellow onion (12 ounces; 340 g) diced
2 ribs celery (6 ounces; 170 g)
4 medium cloves garlic roughly chopped
3 quarts (3 L) homemade or store-bought chicken stock
Sachet of 2 sprigs fresh thyme 1 bay leaf and about 5 whole black peppercorns
1 cup pearled barley (7 ounces; 200 g)
1/2 teaspoon (3 ml) Asian fish sauce optional
Minced fresh parsley for garnish
Method
Sprinkle the beef generously with salt and pepper. Heat canola oil in a large Dutch oven or pot over high heat until just smoking. Brown the beef pieces evenly, working in batches to avoid crowding, about 5 minutes per side. Remove browned beef and set aside.
Add the diced carrots onion celery and garlic to the pot. Cook stirring often and scraping any browned bits until the vegetables start to caramelize and soften about 6 minutes. Transfer these vegetables to a bowl.
Pour the chicken stock into the pot and bring it back to a simmer while scraping along the bottom to lift up any flavorful browned bits.
Cut the browned beef into smaller chunks then add the beef the reserved bones if using and the sachet of thyme bay leaf and peppercorns into the pot. Maintain a gentle simmer and cook uncovered until the beef becomes tender usually between 1 and 2 hours. Remove any foam from the surface during cooking.
Once the meat is tender remove and discard the bones and herb sachet. Stir in the pearled barley the reserved cooked vegetables and the fish sauce if using. Continue simmering until the barley and vegetables are soft but still hold their shape roughly 30 minutes.
Taste and adjust seasoning with salt and pepper. If the stew is thicker than you’d like add a bit of water to reach your preferred consistency. Serve the stew hot garnished with fresh minced parsley.
Notes
Beef chuck is an affordable and straightforward choice that works well. Short ribs and reserved bones add depth of flavor for a richer stew if desired. Use chicken stock for better broth flavor unless you have quality homemade beef stock. This stew freezes nicely and can be kept frozen for up to six months.
Why You’ll Love This Recipe
This isn’t your average soupit’s thick, hearty, and loaded with tender chunks of beef that practically melt on your tongue. The barley gives it a chewy, nutty texture that soaks up all that rich broth, making every spoonful feel like a warm hug on a chilly day.
Budget-friendly: Beef chuck is affordable and turns incredibly tender with a slow simmer
Freezer-friendly: Make a big batch and freeze portions for easy weeknight dinners
One-pot wonder: Everything happens in your Dutch oven, so cleanup is a breeze
Deeply satisfying: The combination of beef, vegetables, and barley creates a meal that actually fills you up
Key Ingredients You’ll Need
The beauty of this recipe is how straightforward the ingredient list isnothing fancy, just good, honest pantry staples that come together beautifully.
Beef chuck roast is my go-to here because it’s economical and becomes fork-tender during the long simmer. If you want something even richer, boneless short ribs work wonderfully, though they’ll cost a bit more. The vegetablescarrots, onion, and celerybuild that classic, comforting base we all recognize. And the pearled barley is what makes this special; it plumps up as it cooks and adds this wonderful chewiness you won’t find in regular beef stew.
Pro Tip: Use chicken stock instead of beef stock. I know it sounds backwards, but most store-bought beef stock tastes flat and artificial. Chicken stock gives you better flavor without competing with the beef.
How to Make Beef Barley Stew
The secret to deep, rich flavor is browning the beef really well in the first step. Don’t rush itthose caramelized bits on the bottom of your pot become the foundation for everything that follows.
After searing the meat, you’ll cook the vegetables in the same pot to pick up all those browned bits, then simmer everything together for about two hours. The barley goes in during the last 30 minutes so it doesn’t turn mushy. I learned this the hard way after one batch where I added it too early and ended up with porridge instead of stew.
Step
What to Do
Time
1
Brown seasoned beef chunks on all sides in hot oil
10 minutes
2
Cook vegetables until lightly browned, scraping up browned bits
6 minutes
3
Add stock, beef, bones, and herb sachet; simmer until beef is tender
1–2 hours
4
Add barley, vegetables, and fish sauce; simmer until tender
30 minutes
Simple Swaps and Tweaks
One of the best things about this recipe is how flexible it is. Don’t have pearled barley? You can use farro or even wild rice, though cooking times will vary slightly. If you want to skip the fish sauce, that’s fineit adds a subtle depth, but the stew is still delicious without it.
Original Ingredient
Easy Swap
Beef chuck roast
Boneless short ribs (richer flavor) or pre-cut stew meat
Pearled barley
Farro, wild rice, or brown rice
Fresh thyme
1 teaspoon dried thyme
Chicken stock
High-quality homemade beef stock
How to Serve and Store
Ladle this into big bowls and top with a generous sprinkle of fresh parsleyit adds a pop of color and brightness that cuts through the richness. Serve it with crusty bread for dunking, or keep it simple and let the stew shine on its own.
Leftovers get even better the next day as the flavors meld together. Store in airtight containers in the fridge for up to four days, or freeze portions for up to six months. When reheating, you might need to add a splash of water or stock since the barley continues to absorb liquid as it sits.
Note: The barley will thicken the stew quite a bit as it cools, so don’t worry if it looks a little soupy when you first finish cookingit’ll set up beautifully.
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FAQs (Beef Barley Stew)
What cut of beef works best for this recipe?
Chuck roast or beef chuck shoulder are ideal because they become tender when slow-cooked. These cuts have enough marbling to stay moist during the long cooking time. Avoid lean cuts like sirloin as they’ll turn tough and dry.
How long does it take to cook the barley until tender?
Pearl barley typically takes 45-60 minutes to become tender in this dish. Add it during the last hour of cooking so it doesn’t get mushy. The barley should be chewy but not hard when done.
Can I make this meal in a slow cooker?
Yes, brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the barley in the final 1-2 hours to prevent overcooking.
How do I store leftover portions?
Store leftovers in the refrigerator for up to 4 days in airtight containers. The barley will absorb more liquid as it sits, so add extra broth when reheating. It also freezes well for up to 3 months.
What vegetables pair well with this hearty dish?
Carrots, celery, onions, and potatoes are classic additions that complement the beef and barley perfectly. Add root vegetables early in cooking, but save delicate ones like peas or green beans for the final 15 minutes.
You’ll love how this beef barley stew turns outrich, tender, and so deeply satisfying after just a couple hours of gentle simmering. The kitchen smells incredible while it cooks, and that first spoonful? Pure comfort. The beef practically falls apart, and the barley soaks up every bit of that savory broth.
If you want a little brightness, stir in a squeeze of lemon juice right before servingit’s a trick I picked up during a shoot that really lifts the whole bowl. You can also toss in some frozen peas or green beans during the last few minutes for extra color. Leftovers reheat beautifully on the stove with just a splash of water to loosen things up.
I’d love to see your version of thistag me if you make it! Did your family have a go-to stew recipe growing up? There’s something so grounding about a pot of something warm bubbling away on the stove. Save this one for the next chilly evening, or share it with someone who could use a little cozy comfort right now.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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