Beef and Barley Stew in a Dutch Oven
This Beef and Barley Stew is a hearty, comforting one-pot meal made in a Dutch oven. Tender beef chuck is browned to develop rich flavor, then slowly simmered with onions, carrots, celery, garlic, pearl barley, and a savory beef broth. The barley adds a satisfying chewy texture while naturally thickening the broth.With minimal hands-on preparation and a long, gentle simmer, this is an ideal cold-weather dinner and classic comfort food recipe. Serve it with crusty bread for a filling meal that's perfect for family dinners, leftovers, or make-ahead meals.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cut into 1½-inch cubes
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 cup pearl barley rinsed
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 8 ounces mushrooms sliced (optional)
- 2 tablespoons fresh parsley chopped
- 1 tablespoon all-purpose flour optional, for a thicker stew
Instructions
- Prepare the beef: Pat the beef chuck dry with paper towels. Season all sides with salt and black pepper.
- Heat the Dutch oven: Place a large Dutch oven over medium-high heat and add the olive oil.
- Brown the beef: Add the beef in batches, making sure not to overcrowd the pot. Sear for about 2–3 minutes per side until deeply browned. Transfer the browned beef to a plate.
- Sauté the vegetables: Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook for 5–7 minutes until the vegetables begin to soften.
- Add the garlic and tomato paste: Stir in the garlic and tomato paste. Cook for about 1 minute, stirring frequently, until fragrant.
- Deglaze the pot: Pour in a small amount of the beef broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen all the flavorful browned bits.
- Build the stew: Return the browned beef to the Dutch oven. Add the remaining beef broth, Worcestershire sauce, thyme, and bay leaves. Stir well.
- Simmer the beef: Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for about 1½ hours, stirring occasionally, until the beef begins to become tender.
- Add the barley: Stir in the pearl barley and optional mushrooms. Cover again and continue simmering for approximately 35–45 minutes, or until the barley is tender and the beef is fork-tender.
- Adjust the consistency: If the stew is too thin, simmer uncovered for several minutes. For a thicker consistency, whisk 1 tablespoon of flour with a little cold water to make a smooth slurry, then stir it into the stew and simmer for a few minutes.
- Finish the stew: Remove the bay leaves. Taste and adjust the salt and black pepper as needed. Stir in the fresh parsley.
- Serve: Ladle the hot Beef and Barley Stew into bowls and serve with crusty bread, dinner rolls, or a simple green salad.