Beef and Barley Stew

How to Make Beef and Barley Stew

1. 1

   Step 1: Season and dredge the beef

   Pat the beef dry, then season evenly with about two-thirds of the salt and pepper. Toss the beef cubes with the flour until lightly coated; shake off excess flour to prevent a gummy stew base.

   For this step

   • 1 1/2 lbbeef chuck, cut into 1-inch cubes
   • 1/4 cupall-purpose flour (for dredging)
   
2. 2

   Step 2: Brown the beef

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in batches, avoiding crowding, and brown on all sides (about 6–8 minutes per batch); transfer browned pieces to a plate.

   For this step

   • 2 tbspolive oil
   
3. 3

   Step 3: Sauté the aromatics

   Reduce heat to medium and add the diced onion, carrots, and celery to the pot; sauté until softened and starting to caramelize, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot to build flavor.

   For this step

   • 1 largeyellow onion, diced
   • 2 mediumcarrots, peeled and cut into 1/2-inch pieces
   • 2 stalkscelery stalks, sliced
   
4. 4

   Step 4: Add barley, broth and seasonings

   Return the browned beef and any accumulated juices to the pot, then add the rinsed pearl barley, beef broth, Worcestershire sauce, and the remaining salt and pepper. Stir to combine, bring to a gentle boil, then reduce heat to a low simmer.

   For this step

   • 3/4 cuppearled barley, rinsed
   • 4 cupslow-sodium beef broth
   • 1 tbspWorcestershire sauce
   
5. 5

   Step 5: Simmer until tender

   Cover and simmer gently for 50–60 minutes, stirring occasionally, until the beef is fork-tender and the barley is cooked through and chewy. If the stew becomes too thick, add a splash of water or broth to reach your desired consistency.
   
6. 6

   Step 6: Adjust seasoning and serve

   Taste and adjust seasoning with additional salt and pepper as needed; optionally stir in a pat of butter for extra gloss. Ladle into bowls and serve hot with crusty bread or a simple green salad.
   

1. Pat the beef dry, then season evenly with about two-thirds of the salt and pepper. Toss the beef cubes with the flour until lightly coated; shake off excess flour to prevent a gummy stew base.
2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in batches, avoiding crowding, and brown on all sides (about 6–8 minutes per batch); transfer browned pieces to a plate.
3. Reduce heat to medium and add the diced onion, carrots, and celery to the pot; sauté until softened and starting to caramelize, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot to build flavor.
4. Return the browned beef and any accumulated juices to the pot, then add the rinsed pearl barley, beef broth, Worcestershire sauce, and the remaining salt and pepper. Stir to combine, bring to a gentle boil, then reduce heat to a low simmer.
5. Cover and simmer gently for 50–60 minutes, stirring occasionally, until the beef is fork-tender and the barley is cooked through and chewy. If the stew becomes too thick, add a splash of water or broth to reach your desired consistency.
6. Taste and adjust seasoning with additional salt and pepper as needed; optionally stir in a pat of butter for extra gloss. Ladle into bowls and serve hot with crusty bread or a simple green salad.