Slow-Simmered Beef and Barley Stew
A rich, comforting beef and barley stew with tender chunks of beef, hearty barley, and aromatic vegetables, perfect for cold weather.
About This Stew Recipe
There's something magical about a slow-cooked beef and barley stew that transforms simple ingredients into a soul-warming masterpiece. This time-honored dish combines the earthy goodness of barley with melt-in-your-mouth beef, creating a symphony of flavors that speaks to our deepest comfort food desires. The slow cooking process allows the beef to become incredibly tender while the barley absorbs the rich, savory broth, resulting in a stew that's both hearty and sophisticated. Perfect for family gatherings or a quiet evening at home, this recipe delivers restaurant-quality results with minimal effort, making it a favorite among home cooks who appreciate the art of slow cooking.
Slow-Simmered Beef and Barley Stew Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tbsp tomato paste
- 6 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 cup pearl barley
- Fresh parsley, chopped for garnish
How to Make Slow-Simmered Beef and Barley Stew
- 1
Pat beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 3
Working in batches, sear beef cubes in single layer until deeply browned on all sides, about 4-5 minutes per batch. Remove to plate.
- 4
Add chopped onions to the pot and cook until softened, about 5 minutes.
- 5
Add minced garlic and cook until fragrant, about 1 minute.
- 6
Deglaze pot with red wine, scraping up browned bits from bottom. Let wine reduce by half.
- 7
Stir in tomato paste and cook for 2 minutes to deepen flavor.
- 8
Return beef and any juices to the pot. Add beef broth, water, bay leaves, thyme, salt, and pepper.
- 9
Bring to a gentle simmer, then reduce heat to maintain low simmer. Cover partially and cook for 1.5 hours.
- 10
Add carrots and parsnips, continue cooking for 30 minutes.
- 11
Add pearl barley and cook for 45-60 minutes more until barley is tender and beef is fork-tender.
- 12
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Chef's Tips
- Toast the barley lightly in the dry pot before adding liquids to enhance its nutty flavor
- Add a splash of balsamic vinegar at the end to brighten the flavors and balance richness
- Use a combination of beef broth and red wine for maximum depth of flavor
Nutrition Facts
420
Calories
32g
Protein
16g
Fat
38g
Carbs
Serving Suggestions
Serve this hearty stew in deep bowls with a side of crusty bread for dipping into the rich broth. Garnish with fresh parsley or thyme for a pop of color and freshness. For a complete meal, pair with a simple green salad dressed with a vinaigrette to cut through the richness of the stew. The stew also pairs beautifully with mashed potatoes or polenta for an extra comforting experience. Leftovers taste even better the next day, making it perfect for meal prep and lunch the following day.
Frequently Asked Questions
Recipe card
Slow-Simmered Beef and Barley Stew
A rich, comforting beef and barley stew with tender chunks of beef, hearty barley, and aromatic vegetables, perfect for cold weather.
Prep
20 min
Cook
180 min
Total
200 min
Servings
6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tbsp tomato paste
- 6 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 cup pearl barley
- Fresh parsley, chopped for garnish
Instructions
- Pat beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Working in batches, sear beef cubes in single layer until deeply browned on all sides, about 4-5 minutes per batch. Remove to plate.
- Add chopped onions to the pot and cook until softened, about 5 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Deglaze pot with red wine, scraping up browned bits from bottom. Let wine reduce by half.
- Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Return beef and any juices to the pot. Add beef broth, water, bay leaves, thyme, salt, and pepper.
- Bring to a gentle simmer, then reduce heat to maintain low simmer. Cover partially and cook for 1.5 hours.
- Add carrots and parsnips, continue cooking for 30 minutes.
- Add pearl barley and cook for 45-60 minutes more until barley is tender and beef is fork-tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Reviews
No reviews yet. Be the first!