Hearty Beef Barley Stew (Printer-friendly)

Tender beef and barley simmer with parsnips and herbs for a warm, flavorful autumn dish.

# 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 - 2 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, sliced
08 - 1 cup cremini or button mushrooms, quartered (optional)
09 - 1 can (14 oz) diced tomatoes, drained

→ Grains & Legumes

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 6 cups low sodium beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce

→ Herbs & Spices

15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
18 - 1/2 tsp black pepper
19 - 1 tsp salt, or to taste
20 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
02 - Add diced onion and minced garlic to the pot and sauté for 2 minutes until fragrant.
03 - Stir in carrots, parsnips, celery, and mushrooms if using. Cook for 5 minutes, stirring occasionally.
04 - Add tomato paste and cook for 1 minute. Return browned beef and any accumulated juices to the pot.
05 - Add diced tomatoes, pearl barley, beef broth, water, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and black pepper. Stir to combine.
06 - Bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 90 to 120 minutes, stirring occasionally, until beef and barley are tender.
07 - Remove bay leaves. Adjust seasoning as needed. Ladle stew into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The beef becomes so tender it practically melts, and the barley absorbs all those deep, savory flavors without turning mushy.
  • It actually tastes better the next day, so you can make it ahead and spend less time cooking when life gets busy.
  • One pot means one pot to clean, and the house smells incredible while it simmers.
02 -
  • Don't skip browning the beef—it's the difference between stew and beef soup, and it takes maybe 10 minutes for results that justify the effort.
  • If your stew looks thin after cooking, you can simmer uncovered for the last 20 minutes to reduce it, but don't rush this step or the barley gets mushy.
  • The barley is done when it's tender but still has a slight chew, not when it's soft as porridge—taste a grain if you're unsure.
03 -
  • Cut your beef into uniform 1-inch pieces so everything cooks at the same rate—no tiny bits that disappear and no huge chunks that stay tough.
  • Taste as you cook, especially toward the end; the barley and vegetables continue softening even after you stop cooking, so don't over-salt early.

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