There’s nothing like a warm, rich bowl of beef and barley stew to make a cold day feel cozy. This classic dish is loaded with tender beef, chewy barley, and a deeply flavorful broth, making it one of the most satisfying meals you can make in one pot.
I remember my grandmother making a huge batch in a slow-cooker, and the aroma of simmering beef and vegetables filled the whole house.
This easy beef and barley stew is perfect for a weeknight dinner or meal prep because the flavors only get better over time. Whether you’re cooking for a crowd or making leftovers to enjoy throughout the week, this dish is a must-try!
Why You’ll Love This Beef and Barley Stew
This hearty and nutritious stew brings together rich, savory flavors and a satisfying texture that keeps you full for hours.
- Slow-Simmered Flavor – Cooking low and slow allows the beef to become fall-apart tender while the barley soaks up all the flavors.
- Wholesome & Filling – Barley adds a chewy texture and a boost of fiber, making this stew extra satisfying.
- One-Pot Recipe – Minimal cleanup while delivering maximum depth of flavor.
- Perfect for Leftovers – The flavors deepen overnight, making it even better the next day.
Key Ingredients for the Best Beef and Barley Stew
The best beef stew starts with high-quality ingredients that enhance the texture and flavor of every bite.
- Beef Chuck or Stew Meat – Rich in marbling, making it perfect for slow cooking.
- Barley – Adds a nutty, chewy texture while naturally thickening the broth.
- Beef Broth – A rich base that enhances the deep, savory flavors.
- Carrots & Celery – Classic vegetables that add a subtle sweetness and texture.
- Onions & Garlic – Essential aromatics for depth of flavor.
- Tomato Paste – Adds a layer of umami and richness to the broth.
- Bay Leaf & Thyme – Herbs that infuse warmth and depth into the stew.
How to Make Beef and Barley Stew
This simple one-pot recipe creates a deeply flavorful stew with minimal effort.
- Brown the Beef – Sear the beef in a hot pot with oil until browned on all sides, then remove and set aside.
- Sauté the Aromatics – Cook onions, garlic, carrots, and celery until softened and fragrant.
- Deglaze the Pot – Stir in tomato paste, then pour in beef broth, scraping up any browned bits for extra flavor.
- Simmer the Stew – Add the seared beef, barley, bay leaf, and thyme. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender.
- Adjust & Serve – Taste and adjust seasoning, remove the bay leaf, and serve hot with fresh herbs.
The result? A rich, thick, and deeply satisfying stew that’s perfect for a cozy meal.
Best Side Dishes for Beef and Barley Stew
Pair this hearty stew with simple sides that complement its rich, slow-cooked flavors.
| Side Dish | Why It Works |
|---|---|
| Crusty Bread | Perfect for soaking up the flavorful broth. |
| Garlic Mashed Potatoes | Adds extra comfort and creaminess to the meal. |
| Roasted Brussels Sprouts | Balances the richness with a slightly charred, nutty flavor. |
| Simple Green Salad | A light, fresh contrast to the hearty stew. |
| Buttered Egg Noodles | Soaks up the broth beautifully and adds extra texture. |
| Cheddar Biscuits | A soft, cheesy side that pairs perfectly with beef stew. |
How to Store and Reheat Beef and Barley Stew
This stew tastes even better the next day, making it perfect for meal prep.
How to Store Leftovers
- Let the stew cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 3 months for longer storage.
How to Reheat Beef and Barley Stew
- Stovetop: Warm over medium heat, stirring occasionally, until heated through.
- Microwave: Heat in 30-second intervals, stirring between each.
- If thickened too much: Add a splash of beef broth or water to loosen the consistency.
Secrets to the Best Beef and Barley Stew
Making the ultimate beef and barley stew comes down to a few simple tricks:
- Sear the beef first – Browning the meat locks in juices and builds deep flavor.
- Use pearl barley for the best texture – It stays chewy without getting mushy.
- Don’t rush the simmering process – Slow cooking breaks down the beef, making it melt-in-your-mouth tender.
- Add extra veggies – Mushrooms, potatoes, or parsnips add more layers of flavor and texture.
- A splash of Worcestershire sauce – Adds depth and enhances the umami of the broth.
Frequently Asked Questions
1. Can I make this stew in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
2. Can I use a different grain instead of barley?
Absolutely! Farro, quinoa, or rice can be used, but cooking times may vary.
3. How do I make this stew thicker?
If the stew isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 10 minutes.
4. What’s the best cut of beef for this stew?
Beef chuck or stew meat is ideal because it becomes incredibly tender when slow-cooked.
5. Can I make this stew ahead of time?
Yes! This stew actually tastes better the next day since the flavors develop overnight. Store in the fridge and reheat before serving.
Beef and Barley Stew
Equipment
- Large pot or Dutch oven For simmering the stew
- Wooden Spoon For stirring the ingredients
- Cutting board For prepping the beef and vegetables
Ingredients
- 1 1/2 pounds beef chuck cut into bite-sized cubes
- 3/4 cup pearl barley rinsed
- 1 cup diced carrots for sweetness and texture
- 1 cup diced celery adds a fresh crunch
- 1 cup diced onions enhances depth of flavor
- 4 cups beef broth for a rich and flavorful base
- 2 tablespoons tomato paste adds richness to the broth
- 1 teaspoon thyme adds warmth and depth
Instructions
- Heat oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
- Sauté onions, carrots, and celery in the same pot until softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the beef broth and scrape the bottom of the pot to release any browned bits.
- Return the beef to the pot, add barley, thyme, and bay leaf. Bring to a simmer.
- Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have developed.
- Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot.
Notes
- For a thicker stew, let it simmer uncovered for the last 15 minutes.
- Substitute farro or quinoa for barley for a different texture.
- Leftovers taste even better the next day as flavors continue to develop.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.