Beef and Barley Stew with Fresh Herbs

Beef and Barley Stew with Fresh Herbs

Tender beef chunks and chewy barley simmer together in a rich, herb-flecked broth.

Total 2 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

This hearty stew braises beef chuck low and slow until fork-tender, then finishes with pearl barley that soaks up the savory broth as it thickens naturally. Fresh thyme, rosemary, and parsley brighten the deep, meaty flavor, making it a satisfying cold-weather dinner. Serve with crusty bread for soaking up the last of the broth.

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef stock
  • 1 cup pearl barley
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce

Method

  1. Pat the beef cubes dry and season generously with the salt and pepper.

  2. Heat the olive oil in a 6-quart Dutch oven or stock pot over medium-high heat. Working in batches, brown the beef on all sides, about 3 minutes per batch, then transfer to a plate.

  3. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Return the browned beef to the pot and add the beef stock, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a boil, then reduce heat to low and cover.

  6. Simmer covered until the beef is tender, about 1 hour 30 minutes, stirring occasionally.

  7. Stir in the pearl barley, cover, and continue simmering until the barley is tender and the stew has thickened, about 40 minutes.

  8. Remove the bay leaves and herb sprigs. Season the stew with additional salt and pepper to taste.

  9. Ladle the stew into bowls and garnish with fresh parsley before serving.

Rate this recipe

★ 4.8 (1)

Beef and Barley Stew with Fresh Herbs

This hearty stew braises beef chuck low and slow until fork-tender, then finishes with pearl barley that soaks up the savory broth as it thickens naturally. Fresh thyme, rosemary, and parsley brighten the deep, meaty flavor, making it a satisfying cold-weather dinner. Serve with crusty bread for soaking up the last of the broth.

2 hr 20 min 6 servings 420 cal

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef stock
  • 1 cup pearl barley
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce

Method

  1. 1

    Pat the beef cubes dry and season generously with the salt and pepper.

  2. 2

    Heat the olive oil in a 6-quart Dutch oven or stock pot over medium-high heat. Working in batches, brown the beef on all sides, about 3 minutes per batch, then transfer to a plate.

  3. 3

    Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

  4. 4

    Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. 5

    Return the browned beef to the pot and add the beef stock, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a boil, then reduce heat to low and cover.

  6. 6

    Simmer covered until the beef is tender, about 1 hour 30 minutes, stirring occasionally.

  7. 7

    Stir in the pearl barley, cover, and continue simmering until the barley is tender and the stew has thickened, about 40 minutes.

  8. 8

    Remove the bay leaves and herb sprigs. Season the stew with additional salt and pepper to taste.

  9. 9

    Ladle the stew into bowls and garnish with fresh parsley before serving.