This old-fashioned beef barley stew is the ultimate comfort food, packed with tender beef, wholesome vegetables, and a rich, flavorful broth. It’s a hearty dish that warms the soul and makes for a satisfying meal, especially on chilly days.
Why I Love This Recipe
I love this stew because it’s both nourishing and deeply comforting. The slow simmering process allows the flavors to meld beautifully, resulting in a dish that’s rich and hearty. The combination of beef, barley, and vegetables makes it a well-balanced meal, and it’s easy to customize based on what I have in the kitchen. Plus, it stores and reheats wonderfully, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 cup pearl barley
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 bay leaf
1 cup frozen peas (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Directions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the beef in batches, browning it on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
Return the beef to the pot, then add barley, beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
Bring to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
In the last 10 minutes, add frozen peas (if using) and adjust seasoning as needed.
Remove the bay leaf and serve hot, garnished with fresh parsley.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 servings
Calories per serving: 320 kcal
Variations
Add more veggies: I sometimes add potatoes, mushrooms, or bell peppers for extra texture and flavor.
Make it gluten-free: Swap the barley for rice or quinoa if avoiding gluten.
Use a slow cooker: To make this in a slow cooker, brown the beef first, then add all ingredients (except peas) and cook on low for 6-8 hours. Stir in the peas 10 minutes before serving.
Spice it up: A dash of smoked paprika or red pepper flakes adds a subtle heat.
Try different meats: While beef is classic, I sometimes use ground beef, turkey, or even leftover roast beef.
Storage and Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This stew freezes well for up to 3 months. I let it cool completely before transferring it to freezer-safe containers.
Reheating: I reheat it on the stovetop over medium heat, adding a splash of water or broth if needed. A microwave works too—just heat in 1-minute intervals, stirring between each.
Related Recipes:
FAQs
How do I make this stew thicker?
If I want a thicker consistency, I let it simmer uncovered for an extra 15-20 minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I make this in an Instant Pot?
Yes! I use the sauté function to brown the beef and sauté the vegetables, then add the rest of the ingredients. I cook on high pressure for 25 minutes, followed by a natural release.
What can I serve with beef barley stew?
This stew pairs beautifully with crusty bread, cornbread, or a fresh green salad for a complete meal.
Can I use quick-cooking barley instead of pearl barley?
Yes, but I add it in the last 30 minutes of cooking to prevent it from getting too mushy.
Why is my beef tough?
Tough beef usually means it hasn’t cooked long enough. I make sure to let it simmer until fork-tender, which typically takes about 2 hours.
Conclusion
This old-fashioned beef barley stew is the perfect blend of hearty, nutritious, and delicious. I love how simple yet flavorful it is, and it always leaves me feeling satisfied. Whether made on the stovetop, in a slow cooker, or even in an Instant Pot, this classic dish is a must-try for any home cook.
📖 Recipe:
Print
Old Fashioned Beef Barley Stew
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Old-Fashioned Beef Barley Stew is the ultimate comfort food, packed with tender beef, wholesome vegetables, and hearty barley in a rich, flavorful broth. Perfect for chilly days, this easy, one-pot meal is nourishing, satisfying, and great for meal prep. Whether made on the stovetop, in a slow cooker, or an Instant Pot, this classic dish is a must-try!
Ingredients
1 ½ lbs beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 cup pearl barley
6 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 cup frozen peas (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, heat the remaining oil. Add onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes).
- Combine Ingredients: Return the beef to the pot. Stir in barley, beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
- Final Touches: In the last 10 minutes, stir in frozen peas (if using) and adjust seasoning. Remove bay leaf before serving.
- Serve: Garnish with fresh parsley and enjoy!
Notes
Thicker Stew? Simmer uncovered for an extra 15-20 minutes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Gluten-Free Option: Swap barley for rice or quinoa.
Slow Cooker Method: Brown the beef, then add all ingredients (except peas) to the slow cooker. Cook on low for 6-8 hours. Stir in peas 10 minutes before serving.
Instant Pot Method: Sauté beef and veggies using the sauté function. Add remaining ingredients, seal, and cook on high pressure for 25 minutes. Natural release.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup, Stew, Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
