There’s something deeply satisfying about a bowl of stew that’s been simmering low and slow, filling the whole house with that rich, savory smell. Beef Barley Stew is exactly that kind of mealthick, hearty, and loaded with tender chunks of beef, soft vegetables, and chewy pearl barley that soaks up every bit of flavor.
I first styled this dish for a winter shoot back in 2019, and I remember how the steam rising from the bowl made everything feel instantly warmer. The barley gives it this wonderful texture that’s different from your typical stew, almost nutty and satisfying in a way potatoes can’t match. After years of photographing comfort food, I can tell youthe deeper the sear on that beef, the better your final shot (and your dinner) will look.
This hearty Beef Barley Stew is a warm, comforting homemade dinner perfect for family gatherings. Loaded with tender beef, wholesome barley, and fresh vegetables simmered in savory chicken stock, it’s an easy yet deeply flavorful meal everyone will love.
2 pounds (1 kg) boneless beef chuck roast, cut into 1 1/2–inch steaks or 3 pounds (1.3 kg) bone-in beef short ribs, ribs removed and reserved (see note)
Kosher salt and freshly ground black pepper
1 tablespoon (15 ml) canola oil
3 large carrots (10 ounces; 280 g), diced
1 large yellow onion (12 ounces; 340 g) diced
2 ribs celery (6 ounces; 170 g)
4 medium cloves garlic, roughly chopped
3 quarts (3 L) homemade or store-bought chicken stock (see note)
Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
1 cup pearled barley (7 ounces; 200 g)
1/2 teaspoon (3 ml) Asian fish sauce (optional)
Minced fresh parsley, for garnish
Method
Season the beef generously with kosher salt and black pepper.
Heat the canola oil in a large Dutch oven or heavy pot over high heat until it begins to shimmer.
Add the beef pieces in batches if needed, browning each side thoroughly for about 5 minutes per side; transfer browned beef to a plate.
Put the diced carrots, onion, celery, and chopped garlic into the pot; sauté while stirring and scraping the bottom to loosen browned bits, cooking until vegetables gain a light golden color, roughly 6 minutes.
Remove the vegetables to a heatproof bowl and set aside.
Pour the chicken stock into the pot and bring to a simmer, scraping any browned bits from the bottom for extra flavor.
Chop the browned beef into chunks and return them to the pot along with the reserved bones if using, plus the herb sachet.
Bring the mixture to a gentle simmer; lower the heat to maintain a very low simmer and cook uncovered until the beef turns tender, between 1 and 2 hours, skimming off any foam or impurities that surface.
Remove and discard the bones and herb sachet from the pot.
Add the pearled barley, previously cooked vegetables, and fish sauce if desired.
Let the stew continue to simmer gently for about 30 minutes until both the barley and vegetables have softened.
Taste and adjust seasoning with salt and pepper as needed.
If the stew appears too thick, add water a little at a time to reach your preferred consistency.
Serve the stew hot, sprinkled with minced fresh parsley for a bright finish.
Notes
Beef chuck is more budget-friendly and cooks up tender and flavorful in this stew. For a richer beef flavor, try bone-in short ribs with reserved bones added during simmering. You can sear half of the beef chunks initially and add the rest raw for more tender results. Chicken stock adds excellent depth if you don’t have homemade beef stock. This stew freezes well for 3 to 6 months and makes great leftovers.
Why You’ll Love This Recipe
This is the kind of meal that makes your kitchen smell like home. The tender beef chunks practically fall apart after their slow simmer, while the pearl barley adds a satisfying, nutty chewiness that’s different from your usual potato-based stews. It’s hearty enough to feed a crowd without feeling heavy.
What I love most is how forgiving it isyou can walk away for an hour or two while it does its thing on the stove. Plus, it freezes beautifully, which means you can make a big batch and pull out individual portions on those nights when cooking from scratch just isn’t happening.
Deeply flavorful: Browning the beef and scraping up those caramelized bits creates layers of savory richness
One-pot wonder: Everything happens in your Dutch oven, so cleanup is minimal
Freezer-friendly: Stash portions and enjoy them later when you need a comforting meal
Budget-smart: Chuck roast is affordable and becomes melt-in-your-mouth tender with time
Key Ingredients You’ll Need
The ingredient list here is refreshingly straightforwardno specialty items or hard-to-find spices. Boneless beef chuck roast is your star player, though bone-in short ribs will give you an even richer result if you’re feeling fancy. The pearl barley is what sets this apart from standard beef stew, soaking up all that beefy broth while keeping a pleasant bite.
Carrots, onion, and celery form your classic base, while garlic adds depth. The herb sachetjust thyme, bay leaf, and peppercorns tied togetherinfuses everything with gentle aromatics you can easily fish out later. Using chicken stock instead of beef stock might sound odd, but most store-bought beef broth tastes thin and salty. Good chicken stock brings better flavor without competing with the beef.
How to Make Beef Barley Stew
Start by getting a gorgeous brown crust on your seasoned beefthis is where the magic begins. Deep caramelization on the meat translates directly to richer color and flavor in the final bowl. Don’t rush this step, even if it means working in batches.
Step
What to Do
Time
1. Brown beef
Sear seasoned beef on all sides until deeply golden, about 5 minutes per side
10-15 min
2. Cook vegetables
Add carrots, onion, celery, and garlic; scrape up browned bits and cook until lightly browned
6 min
3. Simmer beef
Add stock, beef chunks, bones (if using), and herb sachet; simmer until tender
1-2 hours
4. Add barley
Discard bones and sachet; add barley, vegetables, and fish sauce; simmer until tender
30 min
5. Season & serve
Adjust consistency with water if needed, season, and garnish with parsley
5 min
The fish sauce is optional but adds a subtle savory depth that’s hard to pinpointit just makes everything taste more like itself.
Tips for the Best Results
Temperature matters more than you’d think. Keep that initial sear over high heat so the beef develops color quickly without steaming. Once you’ve added the stock and returned the beef to the pot, drop to a gentle simmerbig bubbles will toughen the meat instead of tenderizing it.
If your stew seems too thick after adding the barley, don’t hesitate to splash in some water. You’re aiming for a spoonable consistency that’s hearty but not pasty. Taste before serving and adjust the saltbarley can be surprisingly thirsty for seasoning.
For pre-cut stew meat: Sear only half and add the rest raw for varied texture
Skim the foam: Those gray bubbles on the surface during simmering are just impuritiesspoon them off for clearer broth
Don’t skip the scraping: Those stuck-on brown bits from searing are pure flavor
Serving and Storage
Ladle this into wide bowls and finish with a generous sprinkle of fresh parsleyit adds a pop of color and brightness that cuts through the richness. Crusty bread or buttered rolls are perfect for soaking up every last bit of broth, and a simple green salad on the side balances the meal nicely.
Storage Method
How Long
Best For
Refrigerator
3-4 days
Quick weeknight reheats
Freezer
3-6 months
Make-ahead meal prep
Reheating
Stovetop or microwave
Add splash of water if thickened
Leftovers actually taste better the next day once all the flavors have had time to meld together. The barley will continue soaking up liquid as it sits, so you might need to thin it with a bit of water or stock when reheatingtotally normal and easy to fix.
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FAQs (Beef Barley Stew)
What cut of beef works best for this recipe?
Chuck roast or beef chuck shoulder are ideal because they become tender during long cooking. Cut into 1-2 inch cubes for even cooking. Avoid lean cuts like sirloin as they’ll become tough and dry in this slow-cooked dish.
Should I rinse pearl barley before adding?
Yes, always rinse pearl barley in cold water until the water runs clear. This removes excess starch that could make your dish gummy. Pat dry before adding to prevent splattering when it hits the hot liquid.
How long does this meal take to cook?
Total cooking time is about 2 hours after browning the beef. The meat needs 1.5 hours to become tender, then add barley for the final 30-45 minutes. Don’t rush it – low and slow makes all the difference.
Can I make this dish in a slow cooker?
Absolutely! Brown the beef first for better flavor, then transfer to your slow cooker with other ingredients. Cook on low for 6-7 hours or high for 3-4 hours. Add barley during the last hour of cooking.
Why is my finished recipe too thin?
Remove the lid during the last 20 minutes to let excess liquid evaporate. You can also mix 2 tablespoons flour with cold water and stir it in. The barley will continue absorbing liquid as it cools, naturally thickening the dish.
You’ll love how this beef barley stew turns outtender beef, nutty barley, and that incredible aroma filling your kitchen after a couple hours of gentle simmering. It’s the kind of meal that looks as good as it tastes, with rich color from that initial sear and vegetables that hold their shape beautifully. The texture contrast between soft beef and chewy barley makes every spoonful visually satisfying and deeply comforting.
Try swapping in mushrooms for an earthier flavor, or add a splash of red wine when deglazing for extra depth. Leftovers thicken overnight, so just stir in a bit of water when warming and it’ll look fresh again.
Did your grandmother have a go-to winter stew that filled the house with warmth? I’d love to see your bowltag me if you snap a photo before digging in. Save this recipe for those chilly evenings when you need something that feels like a hug in a bowl, and share it with anyone who deserves real comfort food.
