Beef and Barley Stew

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Introduction

This beef and barley stew is a straightforward pot meal that builds deep, savory flavor over three hours of simmering. You brown the beef first, layer in aromatics and broth, then add barley, vegetables, and tomato paste in stages so everything finishes tender at once. It yields 12 servings and reheats well, making it ideal for meal prep or feeding a crowd.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Servings: 12

Ingredients

• 3 pounds (1.25 kg) beef, cubed
• 1 white onion, diced
• 4 cubed potatoes
• 1 cup (240 g) barley
• ¼ cup (60 g) flour
• 1 can tomato paste
• 1 small can diced tomatoes
• 1 slug Worcestershire sauce
• 1 bunch parsley
• salt, pepper, paprika to taste
• 1 teaspoon thyme
• 2 teaspoons marjoram
• 2 tablespoons vegetable oil
• 2 cartons beef broth
• 1 lb (450 g) mushrooms
• 1 pkg frozen green beans
• 3 cloves halved garlic
• 3 stalks celery
• 4 large carrots
• water, enough to cover all ingredients in pot

Instructions

Variation I

1. Dust beef cubes lightly with flour, then brown in vegetable oil.
2. Move to separate pot and clean pan with beef broth and add to pot.
3. Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours.
4. Add barley and simmer additional ½ hour.
5. Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste.
6. Add slug of Worcestershire sauce. Simmer for 1 additional hour.
7. Chop parsley and stir into stew before serving.

Variation II

1. Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
2. Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
3. When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
4. Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.

Variations

Add root vegetables earlier: Cut carrots and celery into larger chunks and add them with the barley in step 4 of Variation I. They’ll soften slightly during the second simmer, creating a more unified texture throughout the stew.

Use pearl barley instead of hull barley: Pearl barley cooks 15–20 minutes faster and yields a creamier stew as the grains release more starch. Reduce the second simmer to 15–20 minutes instead of 30.

Swap mushrooms for beef: If you prefer a lighter stew or want to stretch the recipe further, replace half the mushroom weight with additional diced carrots or parsnips for sweetness and body.

Add tomato paste in two stages: Stir half the tomato paste in at step 5 with the potatoes, and half just before serving. This gives you a brighter, fresher tomato note on top of the deep, cooked flavor underneath.

Build depth with smoked paprika: Use 1 teaspoon smoked paprika in place of regular paprika when you dredge the beef. The smoke enhances the browned crust and carries through the broth without overpowering the herbs.

Tips for Success

Brown the beef in batches if needed. Crowding the pan lowers the temperature and steams the meat instead of browning it. Work in two batches if your pot isn’t large enough to leave space between cubes.

Taste and adjust salt halfway through simmering. The broth concentrates as liquid reduces, so season conservatively at the start and add more after the barley has cooked for 30 minutes.

Don’t skip deglazing the pan after browning beef. The browned bits on the bottom of the pan (called fond) contain deep flavor. Use the beef broth to scrape them loose and pour everything into the pot.

Stir the stew gently every 30 minutes during the final hour. This prevents the barley and potatoes from sticking to the bottom and ensures even cooking, though you want to keep pieces intact rather than break them down.

Add frozen green beans in the final hour, not earlier. They hold their color and texture better when added late and won’t turn to mush during the long simmer.

Storage and Reheating

Store the stew in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 15–20 minutes). Add a splash of beef broth or water if the stew has thickened too much during storage. You can also reheat individual portions in the microwave (2–3 minutes per serving, stirred halfway), though stovetop reheating keeps the vegetables and barley from becoming mushy.

FAQ

Can I make this in a slow cooker?

Yes. Brown the beef first as directed, then transfer it with all other ingredients (except frozen green beans) to a slow cooker on low for 6–8 hours. Add the green beans in the final 30 minutes so they don’t overcook.

What if I don’t have fresh parsley?

Dried parsley works, but use half the amount (about 1 tablespoon) since it’s more concentrated. Stir it in with the other herbs when you add the barley, rather than at the end, so the flavor distributes throughout. Fresh parsley adds a bright note at the end, so dried is best mixed in earlier.

The stew looks too thin after 2 hours—should I add more flour?

No. The barley releases starch as it cooks and will thicken the liquid in the final hour. If it’s still thin at the very end, simmer uncovered for an additional 20–30 minutes to evaporate excess liquid rather than thickening with flour, which can make the stew gluey.

Can I use chicken instead of beef?

You can, but reduce the first simmer to 45 minutes instead of 1.5 hours, since chicken cooks faster and will shred if overcooked. Chicken broth works better than beef broth in this case to match the lighter meat.