This hearty Beef and Barley Stew is a comforting, protein-packed dish perfect for any day of the week.
Bursting with tender beef, fiber-rich barley, and nutrient-dense vegetables, it’s a wholesome, low-saturated-fat meal that satisfies hunger and nourishes the body.
Easy to prepare and adaptable for stovetop or oven cooking, it’s ideal for meal prep or cozy dinners.
Beef Barley Stew
Equipment
- 1 Large Dutch oven (for searing and simmering)
- 1 Medium saucepan (for cooking barley)
- 1 Slotted spoon
- 1 cutting board
- (1) Chef’s knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Ingredients
- 2 1/2 pounds beef sirloin tip cut into 3/4-inch cubes
- 1 pound cremini or button mushrooms cleaned and quartered
- 2 cups fresh spinach chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh oregano or 1 teaspoon dried
- 2 tablespoons extra virgin olive oil divided
- 1 large onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 1 cup dry red wine pinot noir or cabernet sauvignon
- 3 1/2 cups quality beef broth
- 1 large bay leaf
- 1 teaspoon salt plus more to taste
- 1/2 cup quick-cooking barley
- 1/2 cup flat-leaf parsley chopped
Instructions
- Prepare the Beef: Start by patting the beef cubes dry with a paper towel. Removing excess moisture is essential to achieve a perfect sear, which locks in flavor. Once dry, season the beef evenly with salt. This simple step enhances the natural taste of the meat and ensures each bite is well-seasoned.
- Sear the Beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer. Avoid overcrowding the pan; cook in batches if needed. Sear the beef for 2-3 minutes per side until all sides develop a rich, golden-brown crust. Remove the seared beef with a slotted spoon and set aside. The browned bits left in the pan, known as fond, will add incredible depth to the stew.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the Dutch oven. Toss in the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and release their natural sweetness. This forms the aromatic foundation of the stew, providing both flavor and body.
- Add Mushrooms, Spinach, and Herbs: Stir in the quartered mushrooms, chopped spinach, minced garlic, thyme, and oregano. Cook for an additional 1-2 minutes, just until the spinach begins to wilt and the garlic becomes fragrant. This step intensifies the stew’s earthy and herbal notes while keeping the vegetables vibrant.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pan, gently scraping up any browned bits stuck to the bottom. This adds a deep, layered flavor to the stew. Let the wine simmer for 2-3 minutes to reduce slightly and meld with the aromatics before adding the next ingredients.
- Combine with Broth and Tomato Paste: Return the seared beef to the Dutch oven. Stir in the beef broth, tomato paste, bay leaf, and 1 teaspoon of salt. Mix thoroughly to ensure the tomato paste dissolves completely into the liquid. The combination of broth and tomato paste creates a rich, savory base that will thicken slightly as it cooks.
- Choose Your Cooking Method: You can cook the stew either in the oven or on the stovetop: Oven Method: Preheat your oven to 325°F (163°C). Cover the Dutch oven with a lid and place it on the lowest rack. Bake for about 2 hours, or until the beef becomes fork-tender and the flavors fully meld. Stovetop Method: Bring the stew to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 60-90 minutes until the beef is tender. Stir occasionally to prevent sticking.
- Cook the Barley Separately: While the stew simmers, cook the barley in a medium saucepan. Combine 1/2 cup quick-cooking barley with enough water to cover, bring to a boil, then reduce the heat to medium. Simmer for approximately 10 minutes, or until tender but still slightly chewy. Drain any excess water and set the barley aside. Cooking barley separately ensures it maintains its texture and doesn’t overcook in the stew.
- Add Barley to the Stew: Stir the cooked barley into the Dutch oven with the stew. Continue cooking for at least 10 more minutes, preferably up to an hour. This allows the barley to absorb the stew’s rich flavors and the beef to become even more tender. Taste periodically and adjust seasoning with salt and pepper as needed.
- Final Garnish and Serve: Remove the bay leaf from the stew. Ladle the hot stew into bowls and sprinkle with freshly chopped flat-leaf parsley. The parsley adds a fresh, bright flavor and a touch of color, balancing the hearty richness of the beef and barley. Serve immediately, paired with crusty bread or a simple side salad for a complete, satisfying meal.
Notes
- This stew is highly versatile, allowing you to swap vegetables or herbs according to taste while keeping the rich, hearty flavor.
- Searing the beef properly is essential; it creates a deep, savory base and prevents the meat from becoming bland.
- Cooking barley separately ensures it remains tender but not mushy, maintaining its chewy texture.
- Both stovetop and oven methods work well; slow cooking enhances the depth of flavor.
- Leftovers taste even better the next day as the flavors continue to meld.
Chef’s Secrets: Techniques For Deep Flavor
To make this stew truly exceptional, focus on building layers of flavor.
Begin by thoroughly drying and seasoning the beef before searing to achieve a golden crust, which creates a rich foundation for the stew.
Sauté the onion, carrot, and celery slowly to release their natural sweetness, then add mushrooms, spinach, and herbs for earthiness and aroma.
Deglazing the pan with red wine lifts all the fond—the caramelized bits left from searing—and infuses the stew with a complex, savory taste.
Adding barley near the end of cooking ensures it retains texture while soaking up the savory broth, giving the stew both body and substance.
Serving Suggestions: Presenting With Style
This hearty stew is naturally filling and works beautifully as a complete one-pot meal.
Serve it piping hot, garnished with fresh parsley for a vibrant contrast.
Pair it with crusty bread, garlic rolls, or a simple green salad to round out the meal.
For meal prep, divide into airtight containers for easy weekday lunches or dinners.
For dinner parties, serve in rustic bowls with a sprinkle of Parmesan or a drizzle of high-quality olive oil to elevate the presentation and flavor.
Storage Tips: Keep Stew Fresh Longer
Allow the stew to cool slightly before transferring it to airtight containers.
Refrigerated, it will remain fresh for 3–4 days, with flavors deepening over time.
For longer storage, freeze portions for up to three months.
When reheating, warm gently on the stovetop over low heat to prevent the beef from drying out.
If the stew thickens during storage, add a splash of beef broth or water to restore the ideal consistency.
Storing barley separately can help maintain its texture after reheating.
Frequently Asked Questions
1. Can I use other beef cuts?
Yes, beef chuck or brisket works well. These cuts are slightly tougher but become tender with slow cooking. Adjust cooking time as needed.
2. Can I make this stew without wine?
Absolutely. Substitute red wine with additional beef broth or a splash of balsamic vinegar to add depth without alcohol.
The flavor will still be rich and hearty.
3. Is slow cooker preparation possible?
Yes! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker.
Cook on low for 6–8 hours, adding barley during the final 30 minutes.
4. Can barley be replaced with another grain?
Yes, farro, quinoa, or pearl couscous are good alternatives.
Cooking times may vary, but these grains maintain a hearty texture and absorb flavors well.
5. How do I thicken the stew naturally?
Simmer the stew uncovered for the last 15–20 minutes to reduce the liquid.
Alternatively, mash some cooked vegetables into the broth to thicken it without added flour or starch.
