Hearty Beef Barley Stew (Printable)

Comforting blend of beef, barley, and root vegetables simmered to tender perfection.

# What you'll 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 (optional)

19 - 2 tbsp chopped fresh parsley

# Directions:

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 - In the same pot, cook diced onion for 3 minutes until softened. Add minced garlic and sauté for 1 minute.
03 - Add carrots, parsnips, celery, potatoes, and turnip. Cook for 5 minutes, stirring occasionally.
04 - Return browned beef to the pot. Stir in tomato paste, thyme, 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 simmer for 1 hour.
06 - Stir in rinsed barley. Cover and simmer for an additional 45 minutes, or until beef and barley are tender.
07 - Remove bay leaves. Taste and adjust seasoning with salt as needed.
08 - Ladle stew into bowls and garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It fills your entire house with that deep, savory aroma that makes everyone ask what's cooking.
  • The barley becomes creamy and tender without any cream, making it naturally rich and satisfying.
  • Everything gets better overnight, so you can make it ahead and actually enjoy your evening.
02 -
  • Don't skip browning the beef; that deep color means deep flavor, and there's no shortcut to it.
  • If you add the barley too early, it'll absorb too much liquid and turn to mush—the 45-minute addition at the end is timing that actually matters.
  • Taste it before you serve it; salt brings everything into focus, and every pot is different depending on your broth.
03 -
  • Pat the beef dry before browning it; any moisture on the surface will steam instead of sear, and you lose that golden crust.
  • Keep your heat at medium-high for the searing step and don't crowd the pan—patience here pays off in every spoonful later.

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