Hearty Beef Vegetable Barley (Printable)
Comforting stew with beef, barley, and fresh vegetables, ideal for cozy meals on cold days.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 large potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes with juices
→ Grains & Legumes
10 - 2/3 cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 1/2 tsp black pepper
18 - 1 tsp salt, or to taste
19 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes on all sides in batches if necessary. Remove and set aside.
02 - Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and cook for 1 additional minute.
03 - Return beef to the pot. Add diced tomatoes with juices, tomato paste, beef broth, water, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour.
05 - Stir in barley, potatoes, and green beans. Cover and continue simmering for 45 to 60 minutes until beef is tender and barley is cooked.
06 - Remove bay leaf. Adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.
# Expert Tips:
01 -
- It's a one-pot meal that tastes like you fussed over it for hours, but really just needs your attention at the start.
- The barley gives it an unexpected texture and wholesome quality that makes you feel genuinely nourished.
- Leftovers taste even better the next day as everything melds together overnight.
02 -
- Don't skip browning the beef—that crust is where the richness comes from, and no amount of simmering will create it later.
- Add the barley and potatoes after the first hour, not at the start, or they'll dissolve into mush before the beef is tender.
- Always taste for seasoning just before serving; the long cooking mutes flavors, so you'll likely need to adjust.
03 -
- Make this the day before serving if you can; the flavors meld and deepen overnight, and reheating is effortless.
- If your stew seems too thin after the barley is cooked, remove the lid for the last 10 minutes to let some liquid evaporate.