Hearty Beef Barley Vegetable Stew (Printable)

A comforting mix of tender beef, pearl barley, and vegetables simmered for warmth and flavor.

# What You Need:

→ Meats

01 - 1½ lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 garlic cloves, minced
07 - 2 medium potatoes, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes, with juice

→ Grains

10 - ⅔ cup pearl barley, rinsed

→ Liquids

11 - 6 cups beef broth, low sodium preferred
12 - 1 cup water

→ Herbs & Spices

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - ½ tsp freshly ground black pepper
17 - 1 tsp salt, or to taste

# Steps:

01 - Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
03 - Return beef to the pot. Stir in potatoes, diced tomatoes with juice, barley, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally to prevent sticking.
05 - Add frozen peas, cover, and cook for an additional 15-20 minutes until beef is fork-tender and barley is cooked through.
06 - Remove bay leaves and discard. Taste stew and adjust salt and pepper if needed. Serve hot with crusty bread.

# Expert Hints:

01 -
  • The beef melts in your mouth after slow simmering, no fancy techniques required
  • Barley thickens the stew naturally while adding this incredible chewy texture
  • It tastes even better the next day, if you somehow manage to have leftovers
02 -
  • Dont rush the browning step, those caramelized bits create the deep flavor base
  • Barley continues absorbing liquid, so add more broth or water if reheating leftovers
  • The stew is done when the beef falls apart when pressed with a fork
03 -
  • Cut your beef into uniform cubes so everything cooks at the same rate
  • Rinse the barley under cold water before adding to remove excess starch

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