Hearty Beef Vegetable Barley (Printable)
A comforting stew with beef, barley, and garden vegetables simmered to tender perfection.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 large potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes with juices
→ Grains & Legumes
10 - 2/3 cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 1/2 tsp black pepper
18 - 1 tsp salt, or to taste
19 - 2 tbsp fresh parsley, chopped (for garnish)
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
02 - In the same pot, add chopped onion, sliced carrots, and diced celery. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Return the browned beef to the pot. Add diced tomatoes with juices, tomato paste, beef broth, water, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to incorporate.
04 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour.
05 - Stir in pearl barley, diced potatoes, and green beans. Cover and simmer for an additional 45 to 60 minutes, or until beef is tender and barley is cooked through.
06 - Remove bay leaf. Adjust seasoning with salt and pepper as needed. Ladle stew into bowls and garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
- The barley absorbs all that rich beef flavor while adding a subtle nuttiness that feels substantial without being heavy.
- One pot means minimal cleanup, and the whole thing comes together in about two and a half hours of mostly hands-off time.
02 -
- Don't skip browning the beef—it's the difference between an okay stew and one worth making again.
- If the stew looks thin after the barley is cooked, it's probably fine and will thicken as it cools, so be patient before adding flour or cornstarch.
- This dish genuinely improves after a day in the fridge, so make it ahead if you can.
03 -
- A splash of red wine in place of some of the broth adds a depth that makes people ask for the recipe without even realizing why it tastes so good.
- If you want to stretch it further, use one and a half cups of barley instead of two-thirds, though the stew becomes more about the grain than the beef.