Description
A fast, forgiving, and hearty one-pot beef stew featuring pearl barley and root vegetables, perfect for busy weeknights when you need a comforting meal in under 30 minutes.
Ingredients
Scale
- 1.5 lbs beef chuck roast or stewing beef, cut into 1-inch cubes
- 4 cups beef broth (low-sodium recommended)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped into 1-inch chunks
- 2 medium potatoes (Yukon Gold or russet), diced
- 2 medium parsnips, peeled and chopped
- 2 stalks celery, chopped
- 1 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons butter or oil (or a mix of both)
- Salt and black pepper to taste
Instructions
- Prep ingredients: Chop onion, carrots, potatoes, and parsnips into similar-sized chunks. Mince garlic and measure herbs.
- Brown the beef: Heat butter and oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches (do not crowd the pan) for 2-3 minutes per side until deeply browned. Remove beef and set aside.
- Sauté aromatics: In the same pot, cook diced onion and celery for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Scrape up brown bits from the bottom of the pot.
- Build the base: Stir in tomato paste and cook for 1 minute. Pour in beef broth and Worcestershire sauce, bringing to a simmer.
- Add veggies and barley: Add rinsed pearl barley, carrots, potatoes, parsnips, thyme, rosemary, and bay leaf. Stir to combine.
- Simmer: Return beef and any juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until barley and veggies are tender.
- Finish and serve: Remove bay leaf. Taste and adjust salt and pepper. If too thick, add a splash of broth; if too thin, simmer uncovered for a few minutes. Serve hot with crusty bread.
Notes
[‘Do not skip browning the beef for maximum flavor.’, ‘Rinse pearl barley well to prevent the stew from becoming gluey.’, ‘Barley continues to absorb liquid after cooking; add extra broth when reheating leftovers.’, ‘For a gluten-free version, substitute barley with quinoa or rice.’, ‘For a dairy-free version, use oil instead of butter.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with crusty b
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 6
- Protein: 25
Keywords: beef stew, barley stew, root vegetables, one pot meal, quick dinner, weeknight dinner, fall recipes, comfort food, easy stew