Nothing signals warmth and comfort quite like a bubbling pot of Old Fashioned Beef Barley Stew. This time-honored classic overflows with hearty beef, nutty pearl barley, and a garden’s worth of fragrant vegetables simmered in a rich, savory broth. Every spoonful wraps you in nostalgia, combining wholesome ingredients and deeply satisfying flavors that have stood the test of time. Whether you’re feeding family, friends, or just yourself on a chilly evening, there’s just something magical about how this stew brings everyone closer together.
Ingredients You’ll Need
The beauty of Old Fashioned Beef Barley Stew lies in its honest, pantry-friendly lineup. Each ingredient brings something essential to the table—whether that’s earthy depth, silky texture, or a pop of color. Together, they create a meal that feels as good as it tastes.
- Beef stew meat (1 ½ lbs, cut into 1-inch cubes): Opt for well-marbled chuck; its richness turns meltingly tender.
- Olive oil (2 tablespoons): For searing the beef and sautéing the vegetables, adding subtle grassiness.
- Onion (1 medium, chopped): The aromatic backbone—sweet, sharp, and perfectly balanced.
- Garlic (2 cloves, minced): Just enough punch to deepen every savory note.
- Carrots (3, sliced): Their natural sweetness punches up both flavor and color.
- Celery (2 stalks, sliced): Adds earthiness and a touch of tenderness to the stew body.
- Pearl barley (1 cup): The hearty grain that soaks up flavor and gives this stew its signature chew.
- Beef broth (6 cups): Forms a robust, savory base—choose a low-sodium option if you like to control salt.
- Diced tomatoes (1 can, 14.5 oz, with juices): Brightens the stew and adds a touch of acidity.
- Tomato paste (1 tablespoon): For concentrated tomato goodness and a richer color.
- Dried thyme (1 teaspoon): Infuses herbal warmth, classic to beef stews.
- Dried rosemary (1 teaspoon): Lends just the right amount of piney, aromatic flavor.
- Bay leaf (1): The subtle, floral foundation you didn’t know you needed.
- Salt (½ teaspoon): Enhances all the natural flavors—add more to taste if needed.
- Black pepper (¼ teaspoon): For a grounding, peppery finish.
- Worcestershire sauce (1 tablespoon): Adds a hidden hit of umami and depth.
- Potatoes (1 cup, chopped, optional): For extra heartiness, particularly if you love a thick stew.
- Chopped fresh parsley (optional): A sprinkle on top for freshness and vivid color.
How to Make Old Fashioned Beef Barley Stew
Step 1: Sear the Beef
Start by heating olive oil in a sturdy Dutch oven over medium-high heat. Working in batches, brown your cubes of beef on all sides. Don’t rush this step—the caramelization adds deep, meaty flavor, laying the foundation for your stew. Once beautifully browned, remove the beef to a plate and set aside.
Step 2: Sauté the Vegetables
With all those tasty browned bits still in the pot, toss in the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 4 to 5 minutes, stirring often, until the veggies start to soften and release their aroma. This aromatic step preps the pot for layering flavors.
Step 3: Build the Flavor
Stir the tomato paste into the base vegetables, allowing it to cook for a minute or two to concentrate its essence. Sprinkle in the dried thyme, rosemary, salt, and pepper. This fragrant blend infuses the stew, setting that trademark Old Fashioned Beef Barley Stew aroma in motion.
Step 4: Combine and Simmer
Return your seared beef (and any juices!) to the pot. Add the pearl barley, beef broth, diced tomatoes with their juices, bay leaf, Worcestershire sauce, and potatoes if you’re using them. Give it all a gentle mix, bring to a boil, then reduce the heat to low. Cover and gently simmer for 1 ½ to 2 hours, stirring here and there to keep the barley from sticking.
Step 5: Finish and Serve
Once the beef is spoon-tender and the barley is delightfully chewy, fish out the bay leaf. Taste and adjust seasonings as you like. Right before serving, sprinkle on a handful of fresh parsley if desired, and ladle that glorious Old Fashioned Beef Barley Stew into bowls.
How to Serve Old Fashioned Beef Barley Stew
Garnishes
A flourish of freshly chopped parsley or thyme not only brings a burst of color but also a little lift to the stew’s hearty earthiness. If you’re a fan of texture, add a crack of black pepper or a drizzle of fruity olive oil across the top—both elevate that first spoonful beautifully.
Side Dishes
This stew truly shines alongside simple sides: think crusty bread for dipping, a light green salad with a zesty vinaigrette, or even some pillowy dinner rolls. For a true old fashioned touch, try pairing it with classic buttered peas or a plate of tangy pickles for contrast.
Creative Ways to Present
Why not ladle your Old Fashioned Beef Barley Stew into small mugs for a cozy soup-and-conversation night? Or serve in hollowed-out bread bowls for wow factor (and fewer dishes to wash). If you have leftovers, pour them over creamy mashed potatoes or rice for a brand new twist.
Make Ahead and Storage
Storing Leftovers
Old Fashioned Beef Barley Stew tastes even better the next day. Allow it to cool, then transfer into airtight containers—refrigerate for up to four days. The flavors continue to meld and deepen as it sits, making leftovers a real treat.
Freezing
This stew is a freezer superstar. Let it cool completely, portion into freezer-safe bags or containers, and freeze for up to three months. Just remember, barley will continue to absorb liquid, so the stew may thicken over time—add a splash of broth when reheating if needed.
Reheating
Gently rewarm Old Fashioned Beef Barley Stew in a pot over medium heat, stirring occasionally. If you’re in a hurry, it also microwaves wonderfully; just cover loosely and heat in short bursts, stirring between each, to keep the texture luscious and evenly hot.
FAQs
How can I make Old Fashioned Beef Barley Stew gluten-free?
Barley is not gluten-free, but you can swap it for short-grain brown rice or even quinoa for a similar hearty texture. The stew will still be delicious and just as satisfying.
What’s the best cut of beef for stew?
Look for well-marbled chuck roast or stew beef cubes—they’re affordable, flavorful, and they become wonderfully tender after a long simmer. Lean cuts like round or sirloin may dry out, so save those for quick-cooking recipes.
Can I make Old Fashioned Beef Barley Stew in a slow cooker?
Absolutely! Sear the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours, or high for 4 to 5 hours, until the beef and barley are both perfectly tender.
How do I keep the barley from becoming mushy?
Stick to pearl barley and add it at the same time as your broth. Avoid overcooking, and if you prefer, add the barley in the last hour of simmering for a firmer bite.
Can I add other vegetables to this stew?
Of course! Root vegetables like parsnips or turnips fit in beautifully, and chopped kale or spinach stirred in at the end makes a lovely, colorful addition. Just be mindful of cook times for more delicate produce.
Final Thoughts
I can’t think of a meal that feels more like a cozy hug than Old Fashioned Beef Barley Stew. If you haven’t tried it yet, I hope you’ll find it as soul-warming and flavorful as I do—perfect for sharing or savoring all to yourself. Give it a spot in your kitchen soon; your future self will be so glad you did!
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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
- Diet: Non-Vegetarian
Description
This Old Fashioned Beef Barley Stew is a hearty and comforting dish perfect for colder days. Tender beef, wholesome barley, and flavorful vegetables simmered in a rich broth create a satisfying meal that is sure to warm you up.
Ingredients
For the Stew:
- 1 ½ lbs beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup pearl barley
- 6 cups beef broth
- 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
- 1 cup chopped potatoes (optional)
- chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften. Stir in the tomato paste, thyme, rosemary, salt, and pepper.
- Cook the Stew: Add the beef back to the pot along with the barley, beef broth, diced tomatoes, bay leaf, Worcestershire sauce, and potatoes if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
- Finish and Serve: Remove the bay leaf, adjust seasoning if needed, and garnish with chopped parsley before serving.
Notes
- For a richer flavor, use a splash of red wine when sautéing the vegetables.
- This stew tastes even better the next day and freezes well.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
