If you are craving a warm, comforting meal that speaks volumes of home-cooked goodness, this Old Fashioned Beef Barley Stew Recipe has got you covered. It’s a hearty, soul-satisfying stew packed with tender beef, nutty pearl barley, and vibrant vegetables all simmered together to create a deeply flavorful bowl of comfort. There’s something truly special about the blend of rich broth and rustic herbs that make this stew feel like a timeless classic, perfect for cozy dinners or anytime you need a little culinary hug.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this stew shine. Each component plays an essential role, whether it’s lending texture, adding depth, or boosting the hearty flavor that makes this Old Fashioned Beef Barley Stew Recipe so memorable.
- Beef stew meat (1 ½ lbs): Choose good quality chunks of beef for tenderness and rich flavor after slow cooking.
- Olive oil (2 tablespoons): Used for searing the beef to lock in juices and add a caramelized crust.
- Onion, chopped (1 medium): Adds natural sweetness and aromatic depth.
- Garlic, minced (2 cloves): Infuses the stew with fragrant warmth and complexity.
- Carrots, sliced (3): Provide a pleasant sweetness and vibrant color.
- Celery stalks, sliced (2): Contribute a subtle earthiness and crunch.
- Pearl barley (1 cup): Offers a chewy, nutty texture that makes the stew extra satisfying.
- Beef broth (6 cups): The flavorful base that ties everything together with rich, savory notes.
- Diced tomatoes with juices (1 can, 14.5 oz): Bring a touch of acidity and brightness to the stew.
- Tomato paste (1 tablespoon): Enhances the stew’s body and deepens the tomato flavor.
- Dried thyme (1 teaspoon): Adds a subtle herbal earthiness.
- Dried rosemary (1 teaspoon): Provides a fragrant, piney aroma that complements beef beautifully.
- Bay leaf (1): Infuses a unique depth without overpowering other flavors.
- Salt (½ teaspoon): Balances and enhances all the natural flavors.
- Black pepper (¼ teaspoon): Adds a gentle kick of warmth.
- Worcestershire sauce (1 tablespoon): Brings umami richness and complexity.
- Chopped potatoes (1 cup, optional): For extra heartiness and a creamy texture.
- Chopped fresh parsley (optional): A fresh garnish that brightens every spoonful.
How to Make Old Fashioned Beef Barley Stew Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, ensuring each piece is beautifully caramelized on all sides. This searing step locks in moisture and builds a deep, rich flavor base for the stew. Once browned, set the beef aside to keep the juicy goodness intact.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion, minced garlic, sliced carrots, and celery. Cook for about 4 to 5 minutes until the veggies soften and the onion becomes translucent. This step is crucial for pulling out the natural sweetness of the vegetables and layering the stew with aromatic complexity.
Step 3: Build the Flavor Base
Stir in the tomato paste, dried thyme, dried rosemary, salt, and black pepper. This combination enhances the stew’s savory profile and delicately blends in herbal notes that complement the beef and barley perfectly. Let the tomato paste cook briefly to deepen its flavor and meld with the aromatics.
Step 4: Combine Key Ingredients and Simmer
Return the seared beef to the pot, then add the pearl barley, beef broth, diced tomatoes with their juices, bay leaf, Worcestershire sauce, and chopped potatoes if you’re including them. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 ½ to 2 hours. Stir occasionally to prevent sticking. This slow cooking tenderizes the beef, cooks the barley to a delightfully chewy texture, and allows all the flavors to marry beautifully.
Step 5: Final Touches
Once the beef is tender and the barley is perfectly cooked, remove the bay leaf. Taste and adjust the seasoning with additional salt or pepper if needed. For a final flourish, sprinkle freshly chopped parsley over each serving to add a burst of color and freshness that lifts the whole dish.
How to Serve Old Fashioned Beef Barley Stew Recipe
Garnishes
A sprinkle of fresh parsley is a classic way to finish this stew, adding a subtle herbal brightness that cuts through the richness. You might also consider a dollop of sour cream or a few grinds of black pepper if you want to enhance its comforting qualities.
Side Dishes
This stew is a hearty standalone meal, but pairing it with crusty bread or a fresh green salad can provide contrast in texture and freshness. Garlic bread or warm dinner rolls are perfect for soaking up the luscious broth.
Creative Ways to Present
For an inviting presentation, serve the stew in rustic bowls or bread bowls that echo its homemade charm. Garnish with a sprig of rosemary or thyme to emphasize the herbaceous notes and elevate the dining experience into something truly special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. The stew keeps well for up to four days, making it an excellent option for meal prepping or enjoying quick comfort on busy days.
Freezing
This Old Fashioned Beef Barley Stew Recipe freezes beautifully. Portion the stew into freezer-safe containers, leaving some space for expansion. It can be stored for up to three months without losing its delicious flavor or texture.
Reheating
To reheat, thaw the stew overnight in the refrigerator if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help refresh the stew’s consistency. Avoid high heat to keep the beef tender and barley intact.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While stew meat is ideal for its tenderness after slow cooking, you can also use chuck roast cut into cubes. It’s flavorful and breaks down nicely during simmering.
Is pearl barley necessary or can I substitute it?
Pearl barley is preferred for its chewy texture and ability to thicken the stew. However, hulled barley or even brown rice can work as alternatives, although cooking times may vary.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by browning the beef and sautéing the vegetables first, then combining all ingredients in the slow cooker. Cook on low for 6 to 8 hours until tender.
What if I want a thicker stew?
To thicken the stew, mash a few pieces of potato or barley against the side of the pot and stir. Alternatively, simmer uncovered for the last 15 minutes to reduce excess liquid.
Does this stew freeze well without the potatoes?
Yes, freezing without potatoes is a great idea, as potatoes can become mushy after freezing and reheating. Add fresh potatoes later if desired when reheating.
Final Thoughts
This Old Fashioned Beef Barley Stew Recipe is a comforting treasure that warms both body and soul. Its rich flavors and satisfying textures make it a dish you’ll want to return to again and again, whether for weeknight dinners or leisurely weekends. Give it a try and let its cozy goodness become a beloved part of your kitchen repertoire.
Print
Old Fashioned Beef Barley Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Old Fashioned Beef Barley Stew is a hearty and comforting classic American main course. Tender beef cubes are seared and simmered with pearl barley, fresh vegetables, and aromatic herbs in a rich beef broth, creating a flavorful and nourishing stew perfect for cozy dinners.
Ingredients
Meat and Broth
- 1 ½ lbs beef stew meat (cut into 1-inch cubes)
- 6 cups beef broth
Vegetables and Aromatics
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup pearl barley
- 1 cup chopped potatoes (optional)
- Chopped fresh parsley for garnish (optional)
Seasonings and Others
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, and sear until browned on all sides. Remove the browned beef and set it aside.
- Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté the vegetables for 4 to 5 minutes until they begin to soften and become fragrant.
- Add Seasonings: Stir in the tomato paste, dried thyme, dried rosemary, salt, and black pepper. Mix everything well to coat the vegetables in the seasonings.
- Combine Ingredients: Return the seared beef to the pot along with the pearl barley, beef broth, diced tomatoes with their juices, bay leaf, Worcestershire sauce, and chopped potatoes if using. Stir to combine the ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 ½ to 2 hours. Stir occasionally to prevent sticking, and cook until the beef is tender and the barley is fully cooked.
- Final Touches: Remove the bay leaf from the stew. Taste and adjust the seasoning if necessary. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- For enhanced richness, add a splash of red wine while sautéing the vegetables.
- The stew tastes even better the next day as the flavors meld together.
- This stew freezes well; let it cool completely before freezing in airtight containers.
