This post shows you how to make beef and barley stew.

We know that you’re going to love this super comforting one-pot meal. This Beef & Barley Stew is about to become your new go-to for those cooler evenings!

We’re obsessed with recipes that a no mess and super easy to put together. Like this Beef and Barley Stew recipe. There’s only one pot needed to make this delicious and cozy stew – the stuff of dreams! You’ll love how easy this is to cook and how yummy it is. It’s the perfect fall dinner idea and works great as a cozy winter stew too!

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Easy fall dinner ideas

We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:

Butternut Squash Soup
Pumpkin Chili
Chicken & Wild Rice Soup
Beef & Barley Stew
Creamy Sweet Potato & Carrot Soup
Pumpkin Mac & Cheese
Sweet Potato Shepherd’s Pie
Chicken & Stuffing Casserole
Baked Ziti with Sausage & Spinach
Butternut Squash & Kale Lasagna
Maple Dijon Glazed Pork Chops
Slow Cooker Beef Pot Roast
Apple Cider Chicken Thighs
Harvest Quinoa Skillet
Creamy Mushroom & Garlic Chicken Skillet
Pumpkin Alfredo Pasta
Sausage & Apple Stuffed Acorn Squash
Mushroom & Sage Risotto
Roasted Brussels Sprouts & Bacon Farro Bowl
Cranberry Pecan Wild Rice Pilaf

Aesther Cooking Pairs this recipe with

Ingredients

For the Soup:

2 tablespoons olive oil

1 ½ pounds beef stew meat (chuck or round), cut into 1-inch cubes

Salt and black pepper, to taste

1 yellow onion, chopped

3 cloves garlic, minced

3 carrots, peeled and sliced

2 celery stalks, sliced

1 tablespoon tomato paste

6 cups beef broth (low-sodium if preferred)

1 cup pearl barley

1 bay leaf

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 tablespoon Worcestershire sauce (optional, for depth)

1 cup frozen peas (added at the end)

Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Brown the Beef

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Season beef with salt and pepper. Add to the pot in batches and brown on all sides (about 5–7 minutes). Remove and set aside.

Sauté the Veggies

In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste; cook another minute.

Build the Stew

Return the beef to the pot. Add broth, barley, bay leaf, thyme, rosemary, and Worcestershire. Bring to a boil, then reduce heat, cover, and simmer for 60–75 minutes or until beef is tender and barley is cooked through.

Finishing Touches

Stir in frozen peas and let cook for 5 more minutes. Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with chopped parsley.

Aesther Living’s Tips and Tricks

✔ Make sure to brown the beef well – this definitely adds to the flavor.

✔ Use pearl barley – this is because it cooks a lot faster and can add better texture to the dish.

✔ Low and slow is the best – if you let the stew simmer then you’ll find the meat is a lot more tender and the stew will have loads more flavor.

✔ Add more broth – because of the way that barley will absorb the liquid in the stew and because when it sits it will have the same soaking up effect, add some more broth if you feel it’s needed.

🌿 PUT YOUR OWN SPIN ON IT – Try:

🥩 Meat Options
- Speed up the cooking process by swapping for ground beef or turkey.
- Lamb is also a great alternative for this stew.
🌾 Grain Swaps
- No barley? Use Farro or Brown rice instead, just make sure your adjust the cooking times.
- Swap out for quinoa and only simmer for around 30-40 minutes.
🥕 Veggie Boosters
- Mushrooms, parsnips and sweet potatoes make wonderful additions to bulk out this delicious stew.
- Looking to use up some leafy greens? try adding kale or spinach later on in the process, so that it doesn’t wilt too much into the liquid.

Ingredients

2 tablespoons olive oil
1 ½ pounds beef stew meat chuck or round, cut into 1-inch cubes
Salt and black pepper to taste
1 yellow onion chopped
3 cloves garlic minced
3 carrots peeled and sliced
2 celery stalks sliced
1 tablespoon tomato paste
6 cups beef broth low-sodium if preferred
1 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 tablespoon Worcestershire sauce optional, for depth
1 cup frozen peas added at the end
Fresh parsley chopped (for garnish)

Instructions

Brown the Beef

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Season beef with salt and pepper. Add to the pot in batches and brown on all sides (about 5–7 minutes). Remove and set aside.

Sauté the Veggies

In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste; cook another minute.

Build the Stew

Return the beef to the pot. Add broth, barley, bay leaf, thyme, rosemary, and Worcestershire. Bring to a boil, then reduce heat, cover, and simmer for 60–75 minutes or until beef is tender and barley is cooked through.

Finishing Touches

Stir in frozen peas and let cook for 5 more minutes. Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with chopped parsley.

How to Serve

Beef and Barley Stew is definitely a great cozy dinner option on its own but you can level-up and pair it with:

🥖 Crusty bread – perfect for soaking up the juices left at the bottom of the bowl (we love using it to scoop up the barley!)

🥗 Simple side salad – why not try our Arugula Salad? to balance out the flavors.

🧀 Sharp cheddar or parmesan – makes the stew rich in flavor.

FAQs

Q: Can I make this in a slow cooker?
A: Definitely! Go ahead and saute the veggies and brown off the beef and then start cooking everything, except the peas, in the slow cooker on low for 7–8 hours or high for 4–5 hours. You can add the peas in the last half an hour.

Q: Can I freeze it?
A: Yes! Just make sure to let it cool fully and then store in some freezer-safe containers. When frozen, it will keep well for up to 3 months. When you’re ready to use the stew, defrost it overnight and reheat on the stove with a little broth or water.

Nutritional Information (Approximate)

Protein: 28g
Carbs: 34g
Fats: 18g

We hope that this will become a fall fave for you!

Looking for more fall recipe ideas? visit seasonal

This post shows you how to make beef and barley stew.

Beef and Barley Stew

We know that you’re going to love this super comforting one-pot meal. This Beef & Barley Stew is about to become your new go-to for those cooler evenings!