Soup & Stew

Hearty Beef and Barley Stew

Name: Hearty Beef and Barley Stew
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 2 tablespoons olive oil, divided; 1 large yellow onion, diced; 3 medium carrots, peeled and sliced into rounds; 3 stalks celery, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 3/4 cup pearl barley, rinsed; 4 (14.5-ounce) cans beef broth; 1 (14.5-ounce) can diced tomatoes; 2 bay leaves; 2 tablespoons fresh parsley, chopped, for serving

Published July 15, 2025

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This hearty beef and barley stew is everything a cold night calls for: tender chunks of beef, chewy pearl barley, and a rich, deeply savory broth loaded with vegetables. It comes together in one pot and only gets better the longer it simmers. Pure, old-fashioned comfort in every bowl.

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There is a particular kind of cold that settles into a house in late October, the kind that sneaks under the front door and camps out in the kitchen no matter how high you turn the heat. I remember my grandmother noticing that cold before anyone else did. She would just quietly pull a big Dutch oven out from the cabinet under the stove, set it on the burner, and start browning beef without saying a word. By the time the rest of us figured out what was happening, the whole house smelled like something worth staying home for. That was her beef and barley stew, and it was the kind of meal that made you feel like the world outside had nothing on what was happening inside.

What sets this version apart is a combination of technique and patience. The beef gets browned in batches, not crowded into the pot all at once. That step is non-negotiable. Crowding causes steaming instead of searing, and you lose all the deep, caramelized flavor that makes the broth taste like it simmered all day. Pearl barley goes in about halfway through cooking so it absorbs the broth and becomes tender without turning to mush. A spoonful of tomato paste stirred in with the aromatics adds a subtle richness that rounds out the whole pot. It is a small thing that makes a noticeable difference.

This stew was made for the stretch of the year when the light goes golden and low in the afternoon and you are perfectly happy to stay indoors. Make it on a Sunday when you have nowhere to be, or on a Tuesday when you desperately need something reliable waiting on the stove. It is the kind of recipe that works equally well for a quiet dinner for two as it does for a table full of people who came over and never really wanted to leave. Kids love it. Grandparents love it. Anyone who has ever been cold loves it.

The recipe below walks you through every step, from browning the beef to that final taste and adjust before you ladle it into bowls. Expect a broth that is thick and glossy, barley that is tender and just slightly chewy, and beef that falls apart at the slightest pressure from a spoon. Grab some crusty bread for the table, because you are going to want something to drag through the bottom of that bowl.

Prep

20 min

Cook

1 hr 40 min

Total

2 hr

Servings

6 servings

Calories

520 / serving

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, divided
1 large yellow onion, diced
3 medium carrots, peeled and sliced into rounds
3 stalks celery, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon smoked paprika
3/4 cup pearl barley, rinsed
4 (14.5-ounce) cans beef broth
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 tablespoons fresh parsley, chopped, for serving

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Drying the surface of the meat is essential for getting a proper sear, so do not skip this step.
2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer, working in two batches to avoid crowding. Sear each batch for 3 to 4 minutes per side until deep brown, then transfer to a plate. Add the remaining tablespoon of oil before the second batch if the pot looks dry.
3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables have softened and picked up some color from the browned bits on the bottom of the pot.
4
Add the minced garlic, tomato paste, dried thyme, and smoked paprika. Stir everything together and cook for 1 to 2 minutes until the tomato paste darkens slightly and the garlic is fragrant. This step builds the flavor base for the entire stew.
5
Pour in all four cans of beef broth and the can of diced tomatoes with their juices. Return the seared beef and any accumulated juices from the plate back into the pot. Add the bay leaves and stir to combine. Bring the stew to a boil over high heat.
6
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes. After 45 minutes, add the rinsed pearl barley, stir well, and continue simmering covered for another 35 to 40 minutes, until the barley is tender and the beef breaks apart easily when pressed with a spoon.
7
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed. The barley will have absorbed a good amount of broth and thickened the stew naturally. If it feels too thick, stir in a splash of water or extra broth to loosen it. Ladle into deep bowls and top with fresh chopped parsley before serving.

Tips and Tricks

✓Make-Ahead and Storage: This stew tastes even better the next day after the flavors have had time to settle. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of beef broth or water because the barley will continue absorbing liquid as it sits. The stew also freezes well for up to 3 months, though the barley may soften slightly upon thawing.
✓Beef Substitution: Beef chuck is the best cut here because its fat content keeps the meat tender through a long braise, but stew meat from the grocery store works just as well. If you want to use a leaner cut like beef round, reduce the simmering time slightly and keep a close eye on the texture so it does not dry out.
✓Barley Tip: Make sure to use pearl barley rather than hulled barley for this recipe. Hulled barley is less processed and takes significantly longer to cook, which can throw off your timing. Pearl barley becomes beautifully creamy and tender right in line with the beef. Always give it a quick rinse under cold water before adding it to the pot to remove any excess starch.

Nutrition Per Serving

Estimated values

520

Calories

42g

Protein

18g

Fat

44g

Carbs

Fiber

Sugar

980mg

Sodium

Frequently Asked Questions

Can I make beef and barley stew in a slow cooker?

Yes, this stew adapts very well to a slow cooker. Brown the beef and saute the vegetables on the stovetop first, as that step builds too much flavor to skip. Transfer everything to a slow cooker, add the broth, tomatoes, and seasonings, and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add the rinsed pearl barley during the last 1 to 2 hours of cooking so it does not become overly mushy.

What cut of beef is best for beef and barley stew?

Beef chuck is the top choice for stew because it has a high amount of connective tissue and fat that breaks down during braising, resulting in incredibly tender, flavorful meat. Stew meat sold at most grocery stores is usually cut from chuck or round and works perfectly here. Avoid lean cuts like sirloin or tenderloin, as they tend to become tough and dry with long cooking times.

How do I thicken beef and barley stew?

Pearl barley naturally thickens the stew as it cooks and releases starch into the broth. If you want an even thicker consistency, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking. Alternatively, mashing a few of the softened carrots against the side of the pot adds body without any added thickeners.

Can I substitute a different grain for the barley?

Pearl barley gives this stew its signature thick and hearty character, but you can substitute other grains in a pinch. Farro is a great option with a similar chewy texture and nutty flavor. Brown rice also works, though the stew will be slightly less thick. If using farro or brown rice, adjust the cooking time accordingly and check the package instructions as a guide.

How long does beef and barley stew last in the fridge?

Stored in an airtight container, beef and barley stew will keep in the refrigerator for up to 4 days. The stew thickens considerably as it chills because the barley continues absorbing the broth. When reheating, stir in a few splashes of beef broth or water to bring it back to your preferred consistency and warm it gently over medium-low heat on the stovetop.