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Beef and Barley Stew
5 from 123 votes

Beef and Barley Stew

Beef and Barley Stew features tender sirloin steak browned and simmered with vegetables including onion, carrot, celery, garlic, and mushrooms in a rich beef stock. Pearled barley is added for a hearty texture that thickens the stew. Aromatic herbs like thyme and bay leaf deepen the flavor. The stew is simmered until the barley is tender and finished with fresh parsley for brightness, making a comforting, filling dish.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Main Course, Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds sirloin steak diced, top
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 onion diced, medium sweet
  • 3 carrot peeled and diced, medium
  • 2 celery diced, ribs
  • 3 cloves garlic minced
  • 2 cups mushroom sliced
  • ⅓ cup dry red wine or white wine
  • 8 cups beef stock
  • 1 cup barley rinsed, pearled
  • 5 thyme sprigs, fresh
  • 1 bay leaf
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*
  6. Serve immediately.

Notes

  • After cooking, cool the stew completely before portioning into freezer bags for storage.
  • Freeze portions laid flat for quicker freezing and easier stacking.
  • Thaw frozen stew overnight in the refrigerator and reheat gently over low heat while stirring.
  • Removing thyme sprigs and bay leaf before serving prevents tough herb bites.