Hearty Beef Barley Stew (Printable Version)

Comforting stew featuring tender beef, barley, and root vegetables for a warm meal.

# What You Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, chopped
08 - 2 medium potatoes, peeled and cubed
09 - 1 turnip, peeled and diced

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 6 cups low-sodium beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
17 - 1/2 tsp black pepper
18 - Salt, to taste

→ Garnish

19 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
02 - Add diced onion to the pot and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
03 - Add carrots, parsnips, celery, potatoes, and turnip to the pot. Sauté for 5 minutes, stirring occasionally.
04 - Return browned beef to the pot. Stir in tomato paste, dried thyme, dried rosemary, bay leaves, and black pepper until evenly coated.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and let simmer gently for 1 hour.
06 - Stir in rinsed pearl barley. Cover again and simmer for an additional 45 minutes, or until beef and barley are tender.
07 - Remove bay leaves, taste, and adjust salt as needed.
08 - Ladle into bowls and garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It's a one-pot wonder that fills your kitchen with the kind of aroma that makes people ask what's for dinner the moment they walk in.
  • The barley adds a subtle nuttiness that keeps things interesting, and everything gets impossibly tender without requiring fancy technique.
  • Leftovers genuinely taste better the next day, which means you're really making two great meals.
02 -
  • Browning the beef is not optional—those caramelized surfaces are where half the flavor lives, and skipping or rushing this step will disappoint you every time.
  • Rinse the barley before it goes into the pot, or the starch will make your stew look gluey instead of glossy and appealing.
  • Season at the very end, not at the beginning; the flavors concentrate as the stew simmers, and you'll need less salt than your instinct tells you.
03 -
  • Don't skip the browning step on the beef—those caramelized surfaces are where the depth of flavor comes from, and there's no shortcut that replaces it.
  • Taste the stew about halfway through cooking and adjust the heat if needed; you want a gentle simmer that coaxes flavor out, not a violent boil that toughens the meat.

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