This Beef and Barley Stew is the ultimate cold-weather comfort food. Tender beef and chewy barley simmer in a rich, savory broth for a deeply satisfying meal. It’s a classic one-pot wonder that fills your kitchen with an incredible aroma.
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Why You’ll Love This Beef and Barley Stew
- Ultimate comfort food: Hearty and satisfying with fall-apart beef and chewy barley.
- Fantastic leftovers: Flavors deepen overnight for an easy make-ahead meal.
- Surprisingly simple: Straightforward process with mostly hands-off simmering.
- Complete meal: Balanced with protein, fiber, and rich flavor in one pot.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 180 ml dry red wine (like a Cabernet Sauvignon)
- 2 litres beef stock
- 2 bay leaves
- 1 tsp dried thyme
- 200 g pearl barley, rinsed
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), a sharp knife, and a wooden spoon.
Notes: Don’t skip searing the beef—it builds a flavorful fond. A robust red wine for deglazing lifts the entire dish.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck roast is ideal because it’s marbled with fat that slowly renders and breaks down, making the meat incredibly tender. Leaner cuts will become tough and dry.
- Don’t rush the sear. Give the beef cubes plenty of space in the pot and let them develop a deep, brown crust without moving them. This isn’t just for color — it’s for flavor.
- Rinse your barley. Giving the pearl barley a quick rinse under cold water removes any excess surface starch, which helps prevent the stew from becoming too gluey or thick.
- Taste and season at the end. As the stew reduces and the barley cooks, the saltiness can concentrate. Always do your final seasoning with salt and pepper right before serving.
How to Make Beef and Barley Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat the olive oil in your large Dutch oven over medium-high heat. Working in batches to avoid crowding, add the beef and sear until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the seared beef to a clean plate.
Step 2: Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the beef start to loosen. Sauté the vegetables, stirring occasionally, until they begin to soften and the onion turns translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the tomato paste and cook for about a minute, letting it coat the vegetables and deepen in color. This quick cook removes any raw, tinny taste and sweetens it up. Now, pour in the red wine to deglaze the pot, using your wooden spoon to scrape up every last bit of that flavorful fond from the bottom.
Step 4: Let the wine simmer and reduce by about half, which should take 2-3 minutes. Then, return the seared beef and any accumulated juices back to the pot. Pour in the beef stock and add the bay leaves and dried thyme. Give everything a good stir.
Step 5: Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 1 hour. You’re looking for a lazy bubble, not a rolling boil. This slow cook is what will make the beef tender.
Step 6: After an hour, stir in the rinsed pearl barley. Re-cover the pot and continue to simmer for another 45 minutes to 1 hour, or until the barley is tender and plump and the beef is fall-apart tender.
Step 7: Once everything is cooked, remove the pot from the heat. Fish out and discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper as needed. The broth should be rich and savory, and the stew will have thickened nicely.
Step 8: Ladle the hot stew into bowls and garnish with a sprinkle of fresh parsley. This adds a little pop of color and a fresh, herbal note that cuts through the richness beautifully. Serve immediately and enjoy the warmth!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; barley may soften slightly upon thawing.
- Reviving: Reheat gently, thinning with extra broth or water if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — essential for sopping up every last drop of that delicious, savory broth from the bottom of your bowl.
- A simple, crisp green salad with a sharp vinaigrette — the acidity and freshness provide a perfect counterbalance to the deep, hearty flavors of the stew.
- Buttery mashed potatoes or creamy polenta — for the ultimate comfort food experience, spoon the stew over a soft, starchy base that soaks up the gravy wonderfully.
Drinks
- A glass of the same red wine you cooked with — it creates a harmonious pairing, as the wine’s notes will echo the flavors already in the stew.
- A dark, malty beer like a brown ale or a stout — the roasted, caramel notes in the beer complement the savory depth of the beef and barley perfectly.
- A sparkling water with a squeeze of lemon — a bright, non-alcoholic option that cleanses the palate between bites of the rich stew.
Something Sweet
- A warm, spiced apple crumble with vanilla ice cream — the sweet, tart apples and warming spices are a classic and comforting follow-up to a hearty meal.
- A rich, dark chocolate pot de crème — its intense, silky chocolate flavor is a luxurious yet simple way to end the meal on a high note.
- Chewy ginger molasses cookies — their warm spice and deep molasses flavor pair wonderfully and feel nostalgically cozy.
Top Mistakes to Avoid
- Mistake: Crowding the pot when searing the beef. If you add too much beef at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on all that beautiful browning and flavor. I’ve messed this up before too, trying to save time—it’s not worth it!
- Mistake: Adding the barley too early. Pearl barley needs about 45-60 minutes to cook. If you add it at the very beginning, it will completely break down and turn the stew into a thick, starchy porridge.
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the beef tough and chewy instead of tender. Keep the heat low and be patient.
- Mistake: Skipping the deglazing step. All those dark, stuck-on bits in the pot after searing are pure flavor gold. Not using the wine (or even a bit of extra stock) to scrape them up means you’re leaving the best part behind.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew improve dramatically overnight. Cook it, let it cool, and store it in the fridge. The next day, gently reheat it and you’ll be amazed at the depth of flavor.
- Tip: Use a splash of Worcestershire sauce. For an extra layer of savory, umami depth, stir in a tablespoon of Worcestershire sauce along with the stock. It works wonders in the background.
- Tip: Thicken it up if you like. If you prefer an even thicker stew, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering stew during the last 10 minutes of cooking.
- Tip: Don’t forget to remove the bay leaves. It sounds obvious, but it’s easy to forget! They don’t soften and can be a unpleasant surprise if left in a serving. I always count them in and count them out.
FAQs
Can I make this Beef and Barley Stew in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker with great results. Follow the steps to sear the beef and sauté the vegetables in a skillet first to build flavor. Then, transfer everything (including the deglazing liquid) to your slow cooker, add the stock and herbs, and cook on LOW for 7-8 hours. Stir in the rinsed barley during the last 1.5 hours of cooking so it doesn’t get mushy.
What can I use instead of pearl barley?
If you need a substitute, hulled barley is the closest alternative, but it takes nearly twice as long to cook (add it with the beef at the start). You could also use farro, which has a lovely nutty flavor and chewy texture, adjusting the cook time as needed. For a gluten-free option, brown rice or even lentils work well, though the texture and cooking time will differ.
Why is my stew too thick?
Barley continues to absorb liquid even after cooking, so stews thicken as they sit. If it becomes too thick for your liking, simply thin it out by stirring in a little extra hot beef stock or water when you reheat it until it reaches your desired consistency. It’s an easy fix!
Can I freeze this stew?
You can, but with a small caveat. The texture of the barley can become a little softer and more mushy after freezing and thawing. It will still taste delicious, but if texture is paramount, you might consider freezing it before adding the barley, then cooking the barley fresh when you reheat. Otherwise, it will keep frozen for up to 3 months.
My beef is still tough. What happened?
This almost always means it hasn’t cooked long enough. Tough beef needs time and low, moist heat to break down its connective tissue and become tender. If your beef is still chewy, just put the lid back on and continue simmering it, checking every 20-30 minutes until it reaches that perfect fall-apart texture. Patience is key!
Beef And Barley Stew
Make the best Beef and Barley Stew with this easy recipe. Tender beef, chewy barley & rich broth create the perfect comfort meal. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1.5 kg beef chuck roast (cut into 2.5 cm cubes)
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2 tbsp olive oil
-
1 large yellow onion (diced)
-
3 carrots (peeled and sliced)
-
3 celery stalks (sliced)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
180 ml dry red wine (like a Cabernet Sauvignon)
-
2 litres beef stock
-
2 bay leaves
-
1 tsp dried thyme
-
200 g pearl barley (rinsed)
-
Salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped (for garnish))
Instructions
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Pat the beef cubes completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat the olive oil in your large Dutch oven over medium-high heat. Working in batches to avoid crowding, add the beef and sear until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the seared beef to a clean plate.01
-
Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the beef start to loosen. Sauté the vegetables, stirring occasionally, until they begin to soften and the onion turns translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.02
-
Stir in the tomato paste and cook for about a minute, letting it coat the vegetables and deepen in color. This quick cook removes any raw, tinny taste and sweetens it up. Now, pour in the red wine to deglaze the pot, using your wooden spoon to scrape up every last bit of that flavorful fond from the bottom.03
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Let the wine simmer and reduce by about half, which should take 2-3 minutes. Then, return the seared beef and any accumulated juices back to the pot. Pour in the beef stock and add the bay leaves and dried thyme. Give everything a good stir.04
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Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 1 hour. You’re looking for a lazy bubble, not a rolling boil. This slow cook is what will make the beef tender.05
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After an hour, stir in the rinsed pearl barley. Re-cover the pot and continue to simmer for another 45 minutes to 1 hour, or until the barley is tender and plump and the beef is fall-apart tender.06
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Once everything is cooked, remove the pot from the heat. Fish out and discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper as needed. The broth should be rich and savory, and the stew will have thickened nicely.07
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Ladle the hot stew into bowls and garnish with a sprinkle of fresh parsley. This adds a little pop of color and a fresh, herbal note that cuts through the richness beautifully. Serve immediately and enjoy the warmth!08
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