Beef Barley Stew

There’s nothing more comforting than a hearty bowl of Beef Barley Stew on a cold day. This delicious family dinner recipe features tender chunks of beef, wholesome vegetables, and nutty quick-cook barley come together in a rich, savoury broth that warms you from the inside out.

Got beef? You are in luck because I can help you cook it. Whether you’re looking for a quick cooking cozy beef stew or a low and slow Osso Bucco, simmered to perfection, there’s a beef recipe for every occasion here on the blog.

Beef Barley Stew

Beef Barley Stew is one of those hearty recipes that unlocks a core food memory for me. It’s a happy day when I return to my parents’ home on the farm and there’s a large Dutch oven of stew on the stove. I know dinner is going to be delicious!

There’s not much difference between beef barley stew or soup… it’s all in how much beef broth you add. If you love a thicky and hearty stew, keep this recipe as is. If you prefer a beef barley soup, add more beef stock!

This rich and hearty stew tastes like it was simmered in a slow cooker for hours. However, it is ready in just over an hour, including prep time. The trick is to cut the stew beef into uniform one-inch sizes. Simmer them for 45 minutes, then check to see how tender they are then add more cooking time (and stock) as needed.

This easy stew recipe is sure to become one of your family’s favourite weeknight comfort foods. Add a side of crusty bread for dipping into that luxurious gravy and there will be clean plates all around the table.

Which Barley is Best for Beef Barley Stew?

Let’s start with whole grain barley straight from the field. Each grain contains an outer bran layer of indigestible carbohydrates and inner layers which contain soluble fibres and many other nutrients.

To become edible, barley must be milled in a pearling machine to remove the outer layer. Pot barley has been pearled for a shorter amount of time and still has most of the barley bran intact. It requires a long cooking time.

Pearl barley goes through extra polishing resulting in a white, shiny appearance because both the hull and bran are removed. It requires a moderate amount of cooking.

Quick cooking barley is made usually from hull-less barley that is precooked in water and dried. This reduces the cooking time to just 10 minutes on the stovetop.

For this recipe, choose the style of barley that suits your cooking time and nutritional requirements and cook accordingly.

Ingredients for Beef Barley Stew

Besides stewing beef, this hearty stew contains the usual mirepoix of vegetables and several fresh herbs. Tomato paste and Worcestershire provide umami and richness while a flavourful beef stock is the key to stew or soup success.

• Beef Stew Meat
• Olive Oil
• Carrots
• Onion
• Celery
• Garlic
• Tomato Paste
• Thyme
• Rosemary
• Bay Leaves
• Beef Stock
• Worcestershire Sauce
• Quick Cooking Barley
• Salt
• Black Pepper

The best beef stew meat is also usually the least expensive. Beef chuck from the shoulder area or round from the rear of the animal are the most common. Both contain plenty of collagen rich connective tissue, though chuck contains more and is therefore preferable. During cooking, you want that collagen to break down into the sauce, giving it a rich mouthfeel.

Use fresh vegetables (onion, celery, carrots), including garlic cloves (not garlic powder) and fresh herbs, if available. If not, see recipe card for substituting dried herbs for fresh as the quantities needed may vary.

Feel free to add more vegetables—mushrooms, parsnips, or potatoes make great additions.

This recipe uses quick cooking barley, which is a type of barley flake that cooks in about 10 minutes. If you’d like to substitute pot barley or pearled barley, cook them separately according to package directions before adding to the stew.

Note: Quick cooking barley can get mushy if overcooked, so always add it near the end of cooking for the best texture.

How to Cook Beef Barley Stew

To make this Beef Barley Stew, heat the olive oil in a Dutch oven or large skillet over medium-high heat. Add the beef chunks in batches, searing on all sides until browned. Remove and set aside.

Next, add the onions, carrots, and celery to the pot, cooking them until softened. Stir in the garlic and cook for another minute, until fragrant. Stir in the tomato paste and return the browned beef to the pot. 

Add the dried or fresh thyme, rosemary, bay leaves, beef broth, and Worcestershire sauce. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the beef is tender.

Finally, stir in the quick-cook barley and continue simmering for 10–15 minutes, until the barley is tender and the stew has thickened. Season with salt and black pepper to taste.

Remove the bay leaves before serving. Ladle into bowls and garnish with fresh parsley.

Tips and Tricks for Making Beef Barley Stew

• Brown the beef in batches to develop rich flavor without steaming the meat.
•  Use a heavy-bottomed Dutch oven for even cooking and heat retention.
•  Searing the tomato paste with the vegetables deepens the flavour of the broth.
•  Quick-cook barley reduces cooking time, keeping this stew weeknight-friendly without sacrificing heartiness.
•  Don’t skip the Worcestershire sauce—it adds depth and umami.
•  If the stew gets too thick, add a splash of extra broth or water.
•  For extra richness, stir in a pat of butter just before serving.
•  Let the stew rest for 10 minutes before serving so flavors meld.
•  Fresh herbs brighten the finished dish, but dried herbs work well during simmering.
•  This stew tastes even better the next day as the flavours develop.

Make Ahead and Storage Instructions

As with all stews, this Beef Barley Stew tastes even better the next day. It stores in the fridge for 4-5 days and reheats beautifully on the stove top or microwave.

You can also freeze Beef Barley Stew in airtight containers for up to 3 months.
 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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