A feel-good meal that warms you up on a cold night!

Savory beef vegetable barley soup with tender meat and fresh greens.

Beef and barley stew is pure comfort food that tastes like winter evenings and warmth. It makes me think of nights when it’s too cold to go out and all you want is to curl up with a big comforter blanket and drink something warm… except it’s dinnertime, and you’re hungry. You need a meal.

Beef and barley stew has more than just beef and barley. It also has vegetables! That makes a bowl of this stew an all-in-one meal. You get your two types of veggies, you have a portion of carbohydrates in the barley, and you have protein with the beef! That makes it a perfect and easy meal.

What stands out, aside from the completeness and ease of this meal, is how rich and hearty the flavor is. Slow cooking the stew makes the beef all soft and tender, and it helps the barley thicken the stew. Plus, the combination of bay leaf, garlic, and thyme is a classic that always enriches any meal it’s mixed into!

Cubed beef for stew with fresh vegetables and seasonings for hearty homemade beef stew.

On Barley

Barley might be something you aren’t used to having in your kitchen. At least, it’s not a staple in my kitchen the way rice is. While there are some differences, there are a lot of similarities between rice and barley. Barley is a little chewier as far as texture goes and has a hint of a nutty flavor to it, comparable to brown rice. It should be noted that one major difference between barley and brown (or any) rice is that barley contains gluten, while rice is gluten-free.

Barley, one of the oldest cultivated grains in the world, is an excellent source of fiber, vitamins, and minerals. You’ll love its endless versatility. It’s great in soups and stews like this one because it adds heartiness and thickens the broth slightly. You can also use it in salads for a chewy texture, as a base for grain bowls, as a rice substitute in risottos (known by some as ‘barlotto’), and even as a hot breakfast cereal, similar to oatmeal.

Savory beef stew with carrots, celery, orzo pasta, and herbs in a skillet.

FAQs & Tips

How To Make Ahead And Store

One of the best things about beef and barley stew is that it’s one of those amazing foods that tastes better as leftovers! As such, you can keep it stored in your refrigerator for up to 4 days in an airtight container. You can also freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight. Reheat the stew either on the stovetop or in your microwave.

Use Fresh Herbs!

If you’d like to bump your flavors up to the next level, I recommend skipping the dried thyme and putting in a sprig of fresh thyme! It’s a powerfully flavorful herb, and using a fresh version over a dried version will give your stew that extra something special. You can eat the leaves if you chop up thyme, but if you do a sprig, I recommend treating it like your bay leaf and removing it before serving. Also, don’t skimp on the fresh parsley garnish! It will add brightness to each bite.

Make It A Little More Savory

Want to make this stew even more delicious? You can add a little splash of Worcestershire sauce if you like to enhance the savory, umami flavor of your broth. You could also do this with soy sauce, tamari, or coconut aminos, if you like to mix things up.

Hearty beef vegetable and barley soup in a white bowl.

Serving Suggestions

While this beef and barley stew is really a whole meal, you can absolutely serve it with some excellent sides! Since the stew is so full and hearty, you’ll want to go for a light salad option, like this Cranberry Salad or a fun Wedge Salad. Fresh bread rolls, Irish Scones, or Baked Garlic Rolls will delectably soak up the last bit of stew from the bottom of the bowl, so I always recommend serving stews or soups with some bread!

Beef And Barley Stew

Amalena Caldwell

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Cuisine American

Servings servings

Calories 472 kcal

Ingredients

2 tablespoons olive oil
2 pounds beef chuck cut into 1-inch cubes
Salt and pepper to taste
1 large onion chopped
3 cloves garlic minced
3 carrots peeled and sliced
2 stalks celery sliced
1 cup pearl barley rinsed
6 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1/2 cup chopped fresh parsley for garnish

Instructions

Heat the olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then add to the pot. Brown the beef on all sides, then remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Return the beef to the pot. Add the barley, beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
Remove the bay leaf. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.