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A photo of a steaming bowl of beef and barley stew served in a white ceramic bowl on a marble countertop. The thick, hearty stew is packed with tender beef, chewy barley, and colorful vegetables, garnished with a sprig of fresh thyme. A slice of crusty bread sits beside the bowl, ready for dipping.

Beef and Barley Stew

This beef and barley stew is rich, hearty, and packed with slow-simmered flavors. Tender chunks of beef, chewy barley, and a deeply flavorful broth make this a comforting meal perfect for cold weather. Whether made on the stovetop or in a slow cooker, this recipe is easy and satisfying!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings

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 ½ pounds beef chuck cut into bite-sized cubes
  • ¾ 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.
Keyword beef barley stew, hearty beef stew, slow-cooked beef stew
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