Description

This Old Fashioned Beef Barley Stew is a hearty and comforting dish perfect for chilly days. Tender beef stew meat is browned and simmered with pearl barley, vegetables, and savory herbs in a flavorful beef broth, creating a rich and satisfying meal. Finished with fresh parsley and optional peas, this classic stew is both nourishing and delicious.

Ingredients

Scale

Meat and Oils

1 ½ lbs beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil

Vegetables

1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 cup frozen peas (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Grains and Liquids

1 cup pearl barley
6 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste

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Instructions

Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef stew meat in batches, making sure not to overcrowd the pot. Brown the meat on all sides to develop rich flavor. Once browned, remove the beef and set it aside.
Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion, minced garlic, sliced carrots, and chopped celery over medium heat until the vegetables are softened and aromatic, about 5 minutes.
Combine Ingredients: Return the browned beef to the pot. Stir in the pearl barley, beef broth, undrained diced tomatoes, dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste. Mix all ingredients thoroughly to combine flavors.
Simmer: Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow the stew to simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking. Cook until the beef is tender and the barley is fully cooked and tender.
Final Touches: About 10 minutes before the cooking time is complete, stir in the frozen peas if using. Taste the stew and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf from the pot before serving.
Serve: Ladle the warm stew into bowls and garnish each serving with freshly chopped parsley. Serve hot and enjoy the comforting flavors of this classic beef barley stew.

Notes

You can substitute pearl barley with hulled barley for a chewier texture, but it will require longer cooking time.
For a thicker stew, uncover the pot during the last 30 minutes of simmering to allow some liquid to evaporate.
To add extra depth, you can deglaze the pot with a splash of red wine after browning the beef before adding vegetables.
This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Leftover stew also freezes well for up to 3 months — thaw overnight in the refrigerator before reheating.