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Bird's-eye view of a bowl of beef barley stew with chunks of beef, barley, carrots, celery, and tomatoes in a rich broth.

Old Fashioned Beef Barley Stew

Hearty beef and barley stew made with tender beef, vegetables, and barley in a rich broth. A filling one-pot meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil divided
  • 2 pounds beef cubed and no larger than 3/4 inch (see Note 1)
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup onion diced
  • 3 stalks celery sliced
  • 2 large carrots sliced or diced (or the equivalent in sliced baby carrots)
  • 2 cloves garlic smashed and minced
  • 1/2 cup red wine or 3 ounces tomato paste, see Note 2
  • 1 cup diced tomatoes canned is fine
  • 6 cups beef broth up to 8 cups or more, see Note 3
  • 1 cup barley hulled or pearl, uncooked (don't use instant)
  • 3 bay leaves
  • 2 sprigs fresh herbs thyme and rosemary suggested; or 1/2 teaspoon dried, see Note 4
  • fresh parsley for garnish
  • Worcestershire sauce a few splashes (optional for more flavor)

Method
 

  1. Season Beef Cubes:

    Dry the beef cubes with paper towels, then season with salt and pepper.

  2. Sear Beef in Batches:

    Heat olive oil in a large pot over medium-high heat. Working in batches to prevent overcrowding, sear the beef on all sides until browned. Transfer the beef to a plate and set aside.

  3. Sauté Vegetables and Garlic:

    If needed, add additional oil to the pot. Sauté the onions, carrots, and celery until they soften, roughly 4-5 minutes. Stir in the garlic and cook for another minute.

  4. Deglaze with Red Wine:

    Pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom. Continue heating until the wine reduces by half.

  5. Add Remaining Ingredients:

    Return the beef to the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and fresh herbs (or dried). Season with salt and pepper.

  6. Simmer Until Tender:

    Bring to a boil, then lower the heat to a simmer. Cover and cook for about 1 to 1.5 hours (shorter for pearl barley, longer for hulled barley), until the beef and barley are tender.

  7. Adjust Seasoning and Serve:

    Taste and adjust seasoning. Remove the bay leaves and herb sprigs. Serve hot, garnished with fresh parsley. Add a few dashes of Worcestershire sauce if desired.

Notes

Note 1: Beef cubes must not exceed 3/4 inch. Note 2: Substitute red wine with 3 ounces tomato paste if preferred. Note 3: Adjust beef broth from 6 to 8 cups for desired thickness. Note 4: If using dried herbs, add 1/2 teaspoon total.