Old Fashioned Beef Barley Stew

Beef Barley Stew is the kind of meal that makes your whole house smell amazing and fills you up like nothing else. This hearty, old-fashioned stew features tender chunks of beef, plump barley grains, and colorful vegetables all swimming in a rich, wine-infused broth. I’ve been making this recipe for years, and it never fails to deliver pure comfort in a bowl.

I’ll never forget the first time I made this beef barley stew on a freezing January evening. The aroma of seared beef and simmering herbs filled my kitchen, and I knew I’d created something special. What I love most about this old fashioned beef and barley stew is how the flavors deepen as it cooks low and slow. The barley becomes perfectly tender, soaking up all those savory juices, while the beef practically falls apart at the touch of a spoon. This is real stick-to-your-ribs food that tastes even better the next day.

Everything You Need for This Beef Barley Stew

I always use chuck roast for this stew because it has just the right amount of marbling to stay juicy during long cooking. Pro tip: cutting your beef into uniform 3/4-inch cubes ensures everything cooks evenly and prevents some pieces from drying out while others stay tough.

• 2 tablespoons oil, divided (vegetable or olive oil work great)
• 2 pounds beef, cubed (chuck roast or stew meat, no larger than 3/4 inch)
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1 cup onion, diced
• 3 stalks celery, sliced
• 2 large carrots, sliced or diced
• 2 cloves garlic, smashed and minced
• 1/2 cup red wine (or substitute 6 tablespoons tomato paste if you prefer)
• 1 cup diced tomatoes, canned is fine
• 6 to 8 cups beef broth (start with 6, add more for thinner consistency)
• 1 cup barley, hulled or pearl (uncooked, don’t use instant)
• 3 bay leaves
• 2 sprigs fresh herbs (thyme and rosemary work beautifully, or use 1/2 teaspoon dried)
• Fresh parsley, for garnish
• Worcestershire sauce, a few splashes (optional but adds wonderful depth)

My personal recommendation: I prefer using pearl barley over hulled barley since it cooks faster (about 45 minutes to 1 hour versus 1.5 hours) and has a nice tender texture. If you use hulled barley, just add 30 to 45 minutes to your simmer time.

How I Make This Perfect Beef Barley Stew

I recommend working in batches when browning the beef to get that beautiful caramelized crust. The first time I made this, I crowded all the beef into the pot at once and ended up with gray, steamed meat instead of golden-brown pieces. Trust me, patience here makes all the difference.

Step 1: Pat your beef cubes completely dry with paper towels and season generously with salt and pepper. Moisture on the surface prevents proper browning and creates steam instead of a flavorful crust.

Step 2: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add half the beef cubes, making sure they’re not touching. Sear for 2 to 3 minutes per side until deep golden brown. You should hear a nice sizzle, not a quiet simmer. Remove the browned beef to a plate and repeat with remaining beef.

Step 3: Add the remaining tablespoon of oil to the same pot if it looks dry. Toss in the onions, carrots, and celery. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another minute until fragrant and lightly golden.

Step 4: Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. This is pure flavor gold. Let the wine simmer and reduce by half, which takes about 3 to 5 minutes. If using tomato paste instead of wine, stir it into the vegetables and cook for 2 to 3 minutes until it darkens slightly and becomes fragrant before moving to the next step.

Step 5: Return the browned beef and any accumulated juices to the pot. Add the diced tomatoes, 6 cups of beef broth, barley, bay leaves, and herb sprigs. Give everything a good stir. Season the broth mixture with salt and pepper to taste.

Step 6: Bring the stew to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently. Pearl barley will be tender in about 45 minutes to 1 hour, while hulled barley needs closer to 1.5 hours. The beef should be fork-tender and the barley should be plump and chewy with no hard centers when you bite into a grain. Check occasionally and add more broth if the stew looks too thick.

Step 7: Remove the bay leaves and herb sprigs. Taste and adjust the seasonings. I usually add a few splashes of Worcestershire sauce at this point for extra umami. Ladle into bowls and garnish with fresh chopped parsley.

What to Serve Alongside Your Stew

This beef barley stew is incredibly hearty on its own, but pairing it with the right sides makes the meal even more satisfying.

Crusty Artisan Bread: Nothing beats dunking warm, crusty bread into this rich broth. The contrast of the crunchy crust and tender crumb soaks up every last drop.

Simple Green Salad: A crisp salad with a bright vinaigrette cuts through the richness of the stew beautifully. I love using mixed greens, cucumber, and a lemon dressing for freshness.

Garlic Butter Toast: For extra comfort, brush thick slices of sourdough with garlic butter and toast until golden. The buttery, garlicky flavor complements the savory stew perfectly.

Roasted Root Vegetables: If you want to make it a bigger spread, roasted parsnips or turnips add earthy sweetness that pairs wonderfully with this hearty beef and barley stew.

More Satisfying Beef and Barley Recipes

This old fashioned beef barley stew pairs beautifully with other variations that showcase the same beloved ingredients in different ways. For a lighter, broth-forward version, try the Hearty Beef and Barley Soup, which offers tender beef and chewy barley in a savory broth perfect for weeknight dinners. When time is limited, the Crockpot Beef Barley Soup delivers the same comforting flavors with minimal hands-on effort, letting the slow cooker do the work while maintaining that rich, homemade taste.

For those seeking maximum flavor with flexible cooking methods, the Hearty Beef Barley Soup combines stovetop and slow cooker options with an enhanced spice blend featuring Worcestershire and soy sauce. Each recipe celebrates the classic combination of tender beef, wholesome barley, and hearty vegetables that makes this style of cooking so satisfying during cold weather months.

Storing Your Leftover Beef Barley Stew

This stew keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. In fact, the flavors meld and improve overnight, making leftovers even more delicious than the first serving.

When reheating, warm the stew gently on the stovetop over medium-low heat. You’ll likely need to add extra beef broth since the barley continues absorbing liquid as it sits. I recommend adding 1/2 to 1 cup of broth depending on how thick your stew has become. Stir occasionally and heat until steaming hot throughout.

For freezing, I recommend slightly undercooking the barley so it doesn’t turn mushy when reheated. Let the stew cool completely, then transfer to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding fresh broth as needed.

Common Questions About Beef Barley Stew

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