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
