Hearty Beef and Barley Stew with Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2 lb beef chuck, cut in 1 to 1½-inch cubes
• 1½ tsp kosher salt + more to taste, 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil, 1 tbsp unsalted butter
• 1 large onion, 3 carrots, 3 celery stalks, 3 garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine (or extra broth)
• 6 cups low-sodium beef broth + 1 cup water as needed
• 2 tbsp Worcestershire sauce, 1 tbsp soy sauce (optional)
• ¾ cup pearl barley, rinsed
• 2 medium potatoes, 2 parsnips, 1 small rutabaga or turnip
• 2 bay leaves, fresh thyme and rosemary, ¼ cup chopped parsley
• 1 tbsp red wine vinegar or lemon juice

Do This

• 1. Pat beef dry, season with salt and pepper, toss with flour.
• 2. Brown beef in hot oil and butter in a heavy pot; remove to a plate.
• 3. Sauté onion, carrots, and celery; add garlic and tomato paste, then deglaze with red wine.
• 4. Add broth, Worcestershire, soy sauce, barley, bay leaves, and herbs; return beef and bring to a simmer.
• 5. Cover and simmer on low for about 45 to 60 minutes, stirring occasionally.
• 6. Add potatoes, parsnips, and rutabaga; simmer 35 to 40 minutes more, until beef, barley, and vegetables are very tender.
• 7. Stir in vinegar and parsley, adjust seasoning, and rest 5 to 10 minutes before serving thick and hot.

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Why You’ll Love This Recipe

• Thick, spoon-coating broth packed with tender beef, barley, and hearty root vegetables.
• Slow-simmered flavor with simple, straightforward steps that are very doable for home cooks.
• Perfect for chilly nights: rich, comforting, and even better the next day.
• Flexible base recipe with lots of easy variations for your pantry and preferences.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, potatoes, parsnips, rutabaga or turnip, fresh thyme, fresh rosemary, fresh parsley, lemon (if using instead of vinegar).
• Dairy: Unsalted butter (for browning and richness).
• Pantry: Beef chuck, olive oil, all-purpose flour, tomato paste, dry red wine (or extra beef broth), low-sodium beef broth, Worcestershire sauce, soy sauce, pearl barley, bay leaves, kosher salt, black pepper, red wine vinegar (or lemon juice).

Full Ingredients

For the Beef

• 2 lb beef chuck roast, cut into 1 to 1½-inch cubes (trimmed of excess hard fat)
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil (divided, as needed for browning)
• 1 tbsp unsalted butter

Aromatics & Flavor Base

• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into ½-inch pieces
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (or 1 cup additional beef broth for non-alcoholic)

Broth, Barley & Root Vegetables

• 6 cups low-sodium beef broth
• Up to 1 cup water, as needed to thin during simmering
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional, for extra savory depth)
• ¾ cup pearl barley, rinsed under cold water and drained
• 2 medium potatoes (Yukon Gold or russet), peeled if desired and cut into ¾-inch cubes (about 1 lb)
• 2 medium parsnips, peeled and sliced into ½-inch pieces
• 1 small rutabaga or large turnip, peeled and cut into ¾-inch cubes (about 8 oz)

Herbs, Seasoning & Finish

• 2 bay leaves
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 fresh rosemary sprigs (or ½ tsp dried rosemary, lightly crushed)
• ¼ cup chopped fresh flat-leaf parsley, plus more for serving
• 1 tbsp red wine vinegar or fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste (for adjusting at the end)

Step-by-Step Instructions

Step 1: Prep and Season the Beef

Pat the beef cubes very dry with paper towels. This helps them brown instead of steam. In a large bowl, toss the beef with 1½ teaspoons kosher salt and 1 teaspoon black pepper until evenly coated. Sprinkle the 2 tablespoons of flour over the beef and toss again so all the pieces are lightly dusted. Set aside while you heat the pot; the flour will help the stew thicken later.

Step 2: Brown the Beef in Batches

Place a large, heavy-bottomed pot or Dutch oven (5 to 7 quarts) over medium-high heat. Add 1 tablespoon olive oil and the 1 tablespoon butter. When the fat is hot and shimmering, add roughly half the beef in a single layer, leaving space between pieces. Brown for 3 to 4 minutes per side, turning until most sides have a deep brown crust. Transfer the browned beef to a bowl or plate. Add the remaining 1 tablespoon olive oil to the pot if it looks dry, then repeat with the rest of the beef. Do not rush this step; deep browning builds rich flavor.

Step 3: Build the Aromatic Base

Reduce the heat to medium. If there is a lot of fat in the pot, spoon off all but about 2 tablespoons. Add the diced onion, carrots, and celery. Cook, stirring and scraping up any browned bits from the bottom, for 6 to 8 minutes, until the vegetables soften and the onion is translucent around the edges. Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in the tomato paste and cook for 1 to 2 minutes, letting it darken slightly in color; this takes away its raw taste and deepens the stew’s flavor. Carefully pour in the red wine (or additional broth), stirring and scraping to deglaze the bottom of the pot. Simmer for 2 to 3 minutes to reduce the wine slightly.

Step 4: Add Broth, Barley, and Herbs

Pour in the 6 cups of beef broth, then add the Worcestershire sauce and soy sauce if using. Stir in the rinsed pearl barley. Add the bay leaves, thyme sprigs, and rosemary sprigs. Return all the browned beef and any accumulated juices to the pot, along with any remaining flour from the bowl.

Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low so the stew is just barely simmering. Partially cover the pot with a lid (leaving a small gap for steam to escape) and simmer for 45 to 60 minutes, stirring every 10 to 15 minutes. Adjust the heat as needed to keep a gentle, steady simmer. If the liquid level drops too much, add up to 1 cup water in small splashes to keep everything just covered.

Step 5: Add the Root Vegetables

After about 45 to 60 minutes of simmering, the beef should be starting to get tender but not falling apart. Stir in the potatoes, parsnips, and rutabaga or turnip. Make sure they are submerged in the liquid. Continue to cook at a gentle simmer, partially covered, for another 35 to 40 minutes, stirring occasionally, until the vegetables and barley are very tender and the beef is fork-tender.

For an extra-thick, spoon-coating stew, remove the lid for the last 10 minutes of cooking and let some of the liquid evaporate. If at any point the stew looks too thick for your liking, add a splash more water or broth to loosen it slightly.

Step 6: Finish, Season, and Rest

When everything is nicely tender, fish out and discard the bay leaves and any woody herb stems. Stir in the ¼ cup chopped fresh parsley and the 1 tablespoon red wine vinegar or lemon juice. This small hit of acidity brightens the rich flavors and keeps the stew from tasting heavy.

Taste the broth and adjust with more salt and pepper as needed; this is important because the amount needed can vary depending on your broth. Turn off the heat and let the stew rest for 5 to 10 minutes before serving. It will thicken slightly as it sits. Serve hot in warm bowls, topping each serving with a little extra parsley if you like.

Pro Tips

• Brown in batches. Crowding the pot will steam the meat instead of browning it. Taking a few extra minutes to brown in two batches pays off in big flavor.
• Keep the simmer gentle. A rapid boil can toughen the beef and break apart the vegetables. Aim for slow, lazy bubbles for the most tender results.
• Adjust thickness at the end. Too thick? Stir in warm water or broth, a little at a time. Too thin? Simmer uncovered for 10 to 15 minutes until it reaches your ideal consistency.
• Let it rest before serving. That short rest off the heat lets the barley and starches settle and thicken the broth for a luxurious spoonful.
• Make it ahead. This stew tastes even better the next day as the flavors meld. It is perfect for cooking once and eating twice.

Variations

• Mushroom boost: Add 8 ounces of sliced cremini or button mushrooms along with the onion, carrots, and celery. They add a deep, earthy flavor that complements the beef and barley.
• Beer and beef version: Swap the red wine for 1 cup of a good, malty brown ale or stout, and reduce the Worcestershire by half. The beer adds a toasty, slightly bittersweet note that is wonderful in cold weather.
• Lean and light: Use leaner beef (such as top round) and replace half the potatoes with extra parsnips and carrots. The stew will still be hearty, but a bit lighter in fat.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The barley will continue to absorb liquid, so the stew will thicken as it sits; thin with a little water or broth when reheating if needed. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, or microwave in short bursts, stirring in between.

For longer storage, freeze in well-sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Because barley absorbs liquid, you may want to stir in extra broth or water after thawing to get back to a stew-like consistency.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 520 calories; 34 g protein; 20 g fat; 10 g saturated fat; 48 g carbohydrates; 7 g fiber; 6 g sugars; 1100 mg sodium. These numbers will vary based on the specific broth, beef cut, and any ingredient substitutions you use.