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BEEF BARLEY STEW centered hero view, clean and uncluttered
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.
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Prep Time 45 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.