Hearty Beef and Barley Stew with Vegetables and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (or extra broth)
• 6 cups low-sodium beef broth
• 3/4 cup pearl barley, rinsed
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (optional, to finish)

Do This

• 1) Heat oven to 325°F. Toss beef with salt, pepper, and flour.
• 2) Brown beef in a Dutch oven with oil (in batches). Set aside.
• 3) Sauté onion, carrots, and celery in butter; stir in garlic and tomato paste.
• 4) Deglaze with wine; add broth, Worcestershire, bay, thyme, rosemary, beef, and barley.
• 5) Cover and bake at 325°F for 1 hour 30 minutes, stirring once halfway.
• 6) Uncover and bake 20–30 minutes more until beef is tender and stew is naturally thickened.
• 7) Rest 10 minutes; remove bay leaves, adjust seasoning, and finish with parsley.

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Why You’ll Love This Recipe

• Hearty and filling: Tender beef and nutty barley make it a true one-bowl meal.
• Naturally thickened: The barley releases starch as it cooks, creating a cozy, spoon-clinging broth without extra thickeners.
• Big, classic flavor: Browning the beef and deglazing the pot builds deep, savory richness.
• Great for leftovers: It reheats beautifully (and gets even better the next day).

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves, 1 small bunch fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Beef chuck (2 lb), pearl barley, low-sodium beef broth, tomato paste, dry red wine (optional), all-purpose flour, olive oil, Worcestershire sauce, bay leaves, dried thyme, dried rosemary, kosher salt, black pepper

Full Ingredients

For the beef

• 2 lb beef chuck roast, cut into 1 1/2-inch chunks (trim large pieces of surface fat)
• 2 tsp kosher salt (use 1 1/2 tsp if your broth is salted), plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

For the stew base

• 1 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 2 cups)
• 3 celery ribs, sliced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (or replace with 1/2 cup additional beef broth)
• 6 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce

For the barley and herbs

• 3/4 cup pearl barley, rinsed and drained
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary

To finish (optional but recommended)

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prep the beef

Position a rack in the lower middle of the oven and preheat to 325°F. Pat the beef dry with paper towels (this helps it brown instead of steaming).

In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp flour until lightly coated.

Step 2: Brown the beef for deep flavor

Heat a large Dutch oven (6 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Brown the beef in batches (do not crowd the pot), about 3–4 minutes per side, until well-browned. Transfer browned beef to a plate. If the pot looks dry at any point, add a small drizzle of oil.

Step 3: Sauté the vegetables

Reduce heat to medium. Add 1 tbsp butter to the pot. Add the diced onion, sliced carrots, and sliced celery.

Cook, stirring occasionally and scraping up browned bits, for 6–8 minutes until the onion is softened and turning translucent.

Step 4: Build the stew base with garlic, tomato paste, and deglazing

Add minced garlic and cook for 30 seconds until fragrant.

Stir in the 2 tbsp tomato paste and cook for 1 minute to caramelize it slightly (this adds sweetness and depth).

Pour in 1/2 cup red wine and bring to a simmer, scraping the bottom of the pot to dissolve any flavorful browned bits. Simmer for 2 minutes to reduce slightly.

Step 5: Add broth, barley, herbs, and return the beef

Stir in 6 cups beef broth and 1 tbsp Worcestershire sauce. Add the 3/4 cup rinsed pearl barley, 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp dried rosemary.

Return the browned beef (and any accumulated juices) to the pot. Bring the stew just to a gentle simmer on the stovetop.

Step 6: Slow-bake until tender and naturally thickened

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Bake at 325°F for 1 hour 30 minutes, stirring once halfway through to keep the barley from settling on the bottom.

Carefully remove the lid and continue baking for 20–30 minutes, uncovered, until the beef is fork-tender and the stew has a hearty, lightly thickened texture. (The barley should be tender with a pleasant chew.)

Step 7: Rest, adjust seasoning, and serve

Remove the pot from the oven and let the stew rest for 10 minutes to settle and thicken slightly more.

Remove and discard the bay leaves. Taste and adjust seasoning with more salt and pepper as needed. Stir in 2 tbsp chopped parsley if using, and serve hot.

Pro Tips

• Brown in batches: Crowding the pot traps steam and prevents a good sear. A deep brown crust equals deeper stew flavor.
• Rinse the barley: A quick rinse removes excess starch and helps the stew thicken pleasantly without getting gummy.
• Keep the simmer gentle: Whether on the stove or in the oven, a low, steady cook helps the beef turn tender instead of tough.
• Stir once halfway through baking: Barley can settle; one stir helps it cook evenly and prevents sticking.
• Plan for thickening: This stew will thicken as it sits. If you like it soupier, add a splash of hot broth when reheating.

Variations

• Mushroom boost: Add 8 oz sliced cremini mushrooms with the onions (they’ll deepen the savory flavor).
• Extra-vegetable finish: Stir in 1 cup frozen peas during the last 5 minutes of resting time for a pop of sweetness and color.
• Herb-forward: Replace dried rosemary with 1 tbsp chopped fresh rosemary, stirred in for the last 10 minutes of cooking for a brighter piney note.

Storage & Make-Ahead

Cool stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering hot (at least 165°F), adding a splash of broth or water as needed because the barley will continue to absorb liquid.

To freeze, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. For make-ahead, this stew is ideal: cook it a day early, refrigerate, then reheat; the flavor deepens and the texture becomes even more luscious.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 42 g protein, 18 g fat, 45 g carbohydrates, 7 g fiber, 900 mg sodium.