Description

A hearty, comforting one-pot beef and barley stew that fills your home with rich, savory aromas. This easy recipe features fall-apart tender beef, chewy pearl barley, and a velvety broth, perfect for cold weather.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced (about 1.5 cups)
3 cloves garlic, minced
3 large carrots, peeled and sliced into rounds (about 1.5 cups)
2 celery stalks, sliced (about 1 cup)
8 ounces cremini mushrooms, quartered (optional)
1 cup pearl barley (not quick-cooking)
6 cups low-sodium beef broth
1 cup water
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Pat the beef dry with paper towels. Season generously with salt and pepper. Let sit for 10 minutes.
Heat olive oil in a Dutch oven over medium-high heat. Add beef in batches and cook 3-4 minutes per side until deeply browned. Transfer to a plate.
Reduce heat to medium. Add diced onion and cook 4-5 minutes, scraping up brown bits, until translucent.
Add garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1-2 minutes, stirring constantly.
Add carrots, celery, and mushrooms (if using). Cook 3-4 minutes, stirring occasionally.
Return beef to pot along with any juices. Add barley, bay leaves, thyme, smoked paprika, beef broth, and water. Stir.
Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes.
Remove lid and check barley. It should be tender with a slight chew. If too thick, add a splash of water or broth; if too thin, simmer uncovered 10-15 minutes.
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
Let stew rest 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Don’t skip browning the beef—it creates deep flavor. Use a gentle simmer, not a boil, to keep beef tender and barley from getting mushy. Season in layers. Stew tastes even better the next day. For a gluten-free version, substitute barley with brown rice or quinoa.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 425
Sugar: 6
Sodium: 780
Fat: 18
Saturated Fat: 6
Carbohydrates: 35
Fiber: 8
Protein: 32

Keywords: beef and barley stew, one-pot stew, cozy stew, beef stew, barley stew, comfort food, winter recipe