Stovetop comfort food stew barley family dinner

Beef and Barley Stew

Name: Beef and Barley Stew
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb boneless beef chuck, 1-inch cubes; 2 lb Beef chuck, trimmed and cut into 1-inch cubes; 2 lb Boneless beef chuck, cut into 1-inch cubes; 0.25 cup All-purpose flour (for dredging); 1.5 tsp Salt; 1.5 tsp kosher salt; 1 tsp Freshly ground black pepper; 1 tsp freshly ground black pepper; 2 tbsp Neutral oil (vegetable or canola); 2 tbsp Olive oil; 2 tbsp olive oil; 1 large Yellow onion, diced; 1 medium yellow onion, diced; 2 medium Carrots, peeled and cut into 1/2-inch slices; 1 large Yellow onion, medium, finely chopped; 0.75 cup Pearl barley, rinsed; 2 medium carrots, sliced into 1/4-inch rounds; 2 medium Carrots, medium, peeled and sliced (mirepoix); 3 cloves garlic, minced; 3 cloves Garlic, minced; 4 cups Low-sodium beef broth; 2 tbsp Tomato paste; 1 tbsp tomato paste; 6 cup Beef broth (low-sodium preferred); 4 sprigs Fresh thyme sprigs; 0.75 cup pearl barley, rinsed; 1 bay leaf + 1 tsp thyme Bay leaf and dried thyme (1 bay leaf + 1 tsp dried thyme); 4 cup low-sodium beef broth; 0.75 cup Pearled barley; 2 tsp (combined) Kosher salt and freshly ground black pepper (combined)

A hearty, textured stovetop stew of tender beef, nutty pearl barley and root vegetables simmered in a rich beef broth. Deeply comforting with a thick, stew-like body — perfect for cool evenings or a simple family dinner.

0.0(0 reviews)

Prep: 20m · Cook: 65m · Total85 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Pearled barley

Pearled barley is barley grain that has had its outer hull and some or all of the bran polished away, producing a tender, quick-cooking cereal grain long used across Europe and the Middle East (think Scotch broth or pilafs). It has a mild, nutty flavor with a pleasantly chewy, slightly creamy texture when cooked and very little aroma. You can find it in the rice/grains aisle or bulk bins at most supermarkets and natural-food stores; good substitutes are farro or hulled (whole) barley for chewiness (note hulled barley takes longer to cook), and for a gluten-free option use brown rice or quinoa.

Jake's note

"This beef-and-barley stew is designed for straightforward stovetop cooking with big, homey flavors and a satisfyingly chewy barley texture. It shines on chilly nights and stores beautifully for easy lunches or reheated dinners."

Beef and Barley Stew

This beef-and-barley stew is built around two comforting contrasts: the plush, collagen-rich tenderness of slow-simmered chuck and the toothsome, nutty chew of pearl barley. Browning the beef well and cooking the tomato paste until it darkens are small, deliberate moves that seed the broth with deep, savory flavor; stir in the barley early so it releases starch slowly and gives the finished pot a naturally thick, stew-like body without added thickeners. The result is a stew that feels substantial without being gloopy — root-vegetable sweetness, glossy broth, and pieces of beef that almost melt when you press them with a spoon.

This version works for cooks who want a one-pot, make-ahead dinner that improves as it rests: flavors marry overnight and the barley soaks up the meat juices, giving better texture the next day. It’s forgiving of technique — you can skip the flour dredge if you prefer a cleaner broth, or add an extra minute of searing for a more pronounced caramelized note. Serve it when you want something unfussy and deeply satisfying, whether a busy weeknight or a slow Sunday supper where leftovers are part of the plan.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Season and brown the beef

5:45 pm–5:59 pm→Sauté the aromatics

5:59 pm–6:13 pm→Deglaze and combine with broth and herbs

6:13 pm–6:27 pm→Add barley and simmer slowly

6:27 pm–6:41 pm→Finish and adjust seasoning

6:41 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Season and brown the beef

Pat the beef dry and season evenly with salt and pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat, add the olive oil, and brown the beef in batches so pieces develop deep color without steaming; transfer browned pieces to a plate.

For this step

1.5 lbboneless beef chuck, 1-inch cubes
2 lbBeef chuck, trimmed and cut into 1-inch cubes
2 lbBoneless beef chuck, cut into 1-inch cubes
0.25 cupAll-purpose flour (for dredging)
1.5 tspSalt
1.5 tspkosher salt
1 tspFreshly ground black pepper
1 tspfreshly ground black pepper
2 tbspNeutral oil (vegetable or canola)
2 tbspOlive oil
2 tbspolive oil
2 tsp (combined)Kosher salt and freshly ground black pepper (combined)

Sauté the aromatics

Lower heat to medium and add the chopped onion and carrots to the pot, stirring until they begin to soften, about 5–7 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, scraping up browned bits from the bottom.

For this step

1 largeYellow onion, diced
1 mediumyellow onion, diced
2 mediumCarrots, peeled and cut into 1/2-inch slices
1 largeYellow onion, medium, finely chopped
2 mediumcarrots, sliced into 1/4-inch rounds
2 mediumCarrots, medium, peeled and sliced (mirepoix)
3 clovesgarlic, minced
3 clovesGarlic, minced
2 tbspTomato paste
1 tbsptomato paste

Deglaze and combine with broth and herbs

Return the browned beef and any accumulated juices to the pot, pour in the beef broth, and stir to deglaze, scraping the fond. Add the bay leaf and dried thyme, bring to a gentle simmer, then reduce heat to maintain a low simmer.

For this step

0.75 cupPearl barley, rinsed
4 cupsLow-sodium beef broth
6 cupBeef broth (low-sodium preferred)
4 sprigsFresh thyme sprigs
0.75 cuppearl barley, rinsed
1 bay leaf + 1 tsp thymeBay leaf and dried thyme (1 bay leaf + 1 tsp dried thyme)
4 cuplow-sodium beef broth

Deglaze and combine with broth and herbs

Add barley and simmer slowly

Stir in the pearled barley, cover partially, and simmer gently for 50–65 minutes until the beef is fork-tender and the barley is tender but still chewy. Check occasionally and add up to 1 cup additional broth or water if the stew becomes too thick.

For this step

0.75 cupPearled barley

Finish and adjust seasoning

Remove the bay leaf; taste and adjust seasoning with additional salt and pepper if needed. If you prefer a slightly thicker stew, simmer uncovered a few minutes or lightly mash a portion of the vegetables against the pot to release starch.

Rest and serve

Let the stew rest off the heat for 5–10 minutes to settle flavors. Ladle into bowls and serve hot — this stew is excellent with crusty bread or a simple green salad.

Tips from the kitchen

Dry beef thoroughly

Pat the cubes completely dry before seasoning so they brown instead of steam; moisture is the enemy of a good sear.

Don’t crowd the pot

Brown the beef in batches to ensure each piece develops deep color — crowded meat will release liquid and stew instead of caramelizing.

Cook tomato paste properly

Sauté the tomato paste with the aromatics for 1–2 minutes until it darkens slightly to remove rawness and boost umami in the broth.

Scrape up the fond

When deglazing, pour a little hot broth and use a wooden spoon to lift the browned bits — that's concentrated flavor for the stew.

Watch barley doneness

Pearl barley should be tender but still chewy after simmering 45–65 minutes; add a splash of water or broth if the pot becomes too thick before the barley is done.

Finish with acid

A small splash of sherry vinegar or lemon juice at the end brightens the broth and balances the richness without altering texture.

Variations & substitutions

Red wine & mushrooms

Add 1 cup red wine when deglazing and 8 ounces sliced cremini mushrooms with the onions for deeper savory notes and an earthier profile.

Slow-cooker adaptation

Sear the beef and sauté the aromatics on the stove, then transfer everything (raw barley included) to a slow cooker and cook on low for 6–8 hours.

Make it gluten-free

Pearl barley contains gluten—substitute equal parts short-grain brown rice or quinoa and shorten simmering time; omit the flour dredge or use cornstarch for a gluten-free coating.

Vegetarian mushroom stew

Replace beef with a mix of diced portobello and cremini, use vegetable stock and a tablespoon of miso for savory depth, and add extra carrots and parsnips.

Pressure-cooker shortcut

After browning, add all ingredients to a pressure cooker and cook at high pressure for 25–30 minutes, then natural release until tender.

Storage & make-ahead

Cool the stew to room temperature within two hours, then refrigerate in an airtight container for up to 4 days. This stew freezes well — portion into freezer-safe containers for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water to restore silky consistency and stirring occasionally to prevent sticking.

What to serve with it

Ladle the stew into deep bowls and offer crusty farmhouse bread or buttered sourdough to soak up the broth. A sharp, peppery green (arugula or watercress) dressed simply with lemon and olive oil cuts through the richness, and for drinks try a medium-bodied red wine like Merlot or a malty brown ale.

Frequently asked questions

Can I use a different cut of beef?

Yes — any beef cut with good marbling and connective tissue works (chuck, short rib, or blade). Leaner cuts like sirloin will be less forgiving and can become dry if overcooked.

What’s the difference between pearl and hulled barley here?

Pearl barley cooks faster (used in this recipe) and gives a tender-chewy texture, while hulled barley is chewier and needs longer cooking time; swap hulled barley only if you extend simmering by 20–30 minutes.

How do I thicken the stew if it’s too thin?

Simmer uncovered to reduce and concentrate the broth, mash a few vegetables or barley against the pot to release starch, or dissolve 1–2 teaspoons cornstarch in cold water and stir in, simmering until glossy.

Can I make this ahead for guests?

Absolutely — the flavors improve after a day in the fridge; gently reheat on the stove and add a little fresh broth if the barley has soaked up too much liquid.

Will this work in an Instant Pot?

Yes — use the sauté function to brown beef and cook aromatics, then pressure-cook on high for 25–30 minutes with a natural release; reduce liquids slightly to account for minimal evaporation.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Season and brown the beef

boneless beef chuck, 1-inch cubes1.5 lb
Beef chuck, trimmed and cut into 1-inch cubes2 lb
Boneless beef chuck, cut into 1-inch cubes2 lb
All-purpose flour (for dredging)0.25 cup
Salt1.5 tsp
kosher salt1.5 tsp
Freshly ground black pepper1 tsp
freshly ground black pepper1 tsp
Neutral oil (vegetable or canola)2 tbsp
Olive oil2 tbsp
olive oil2 tbsp
Kosher salt and freshly ground black pepper (combined)2 tsp (combined)

Step 2: Sauté the aromatics

Yellow onion, diced1 large
yellow onion, diced1 medium
Carrots, peeled and cut into 1/2-inch slices2 medium
Yellow onion, medium, finely chopped1 large
carrots, sliced into 1/4-inch rounds2 medium
Carrots, medium, peeled and sliced (mirepoix)2 medium
garlic, minced3 cloves
Garlic, minced3 cloves
Tomato paste2 tbsp
tomato paste1 tbsp

Step 3: Deglaze and combine with broth and herbs

Pearl barley, rinsed0.75 cup
Low-sodium beef broth4 cups
Beef broth (low-sodium preferred)6 cup
Fresh thyme sprigs4 sprigs
pearl barley, rinsed0.75 cup
Bay leaf and dried thyme (1 bay leaf + 1 tsp dried thyme)1 bay leaf + 1 tsp thyme
low-sodium beef broth4 cup

Step 4: Add barley and simmer slowly

Pearled barley0.75 cup

Nutrition Facts

Per serving: about 2¾ cups

Calories1434

Total Fat85.2g

Saturated Fat34.6g

Trans Fat2.4g

Polyunsaturated Fat7.4g

Monounsaturated Fat35.9g

Total Carbohydrates76.4g

Dietary Fiber14.7g

Total Sugars3.4g

Protein91.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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