A Heartwarming Classic: Beef & Barley Stew
Beef & Barley Stew is one of those timeless dishes that feels like a warm hug on a chilly day. A bowl of this hearty stew, packed with tender beef, nutty barley, and a medley of vegetables, can leave you feeling satisfied and cozy for hours. It’s more than just food; it’s comfort and tradition ladled into a bowl. For our family, it’s also a cherished favorite—especially for my husband, who adores its rich, earthy flavors. While the rest of us aren’t quite as enthusiastic about barley, this dish is such a hit with him that I make a large pot specifically for his work lunches. With leftovers portioned into convenient containers, he can enjoy it throughout the week, and I can bask in the satisfaction of making a meal that’s truly appreciated.
The origins of beef and barley stew are deeply rooted in European culinary traditions. Barley, one of the world’s oldest cultivated grains, has been a dietary staple for thousands of years. Ancient civilizations from Mesopotamia to the Roman Empire prized barley for its versatility and nutritional value. In medieval Europe, barley soups and stews were common among the working class due to the grain’s affordability and hearty nature. Pairing barley with beef was a natural evolution, as the combination provided sustenance and warmth during harsh winters. Today, this stew continues to be a symbol of rustic, wholesome cooking that connects us to simpler times.
For me, the best time to make this stew is right after preparing beef dip subs. Our family has a tradition of cooking eye of round beef roasts in the Instant Pot, using half for sandwiches and the other half for this delicious stew. The result is incredibly tender meat that blends seamlessly into the broth, creating a stew that’s both flavorful and aromatic. If you don’t have leftover roast, beef stewing cubes are an excellent alternative—whether store-bought or cut from a roast you have on hand. Either way, the essence of this dish lies in its slow-simmered depth of flavor, which fills the kitchen with an irresistible aroma.
To really make a special meal, serve this hearty stew with homemade dinner rolls or crusty bread. There’s something magical about soaking warm bread into the rich, robust flavors of the stew. On the coldest winter nights, this combination transforms a simple meal into a comforting ritual. Whether you’re cooking for family, meal-prepping for the week, or simply looking to warm your soul, beef and barley stew is a classic that delivers every time.
Beef & Barley Stew
Ingredients
- 2 tbsp olive oil
- 1 onion large, diced
- 3 celery stalks chopped
- 2 carrots medium-large, chopped
- 18 oz can diced tomatoes (540ml) - we like Aylmer Original
- 3-4 cups leftover roast beef or beef stewing cubes* see notes
- ⅔ cup barley pearl or pot
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp salt optional
- 2 tbsp Beef Better than Bouillon or equal amount other bouillon
- 2 tbsp worchestershire sauce
- 4 cups water plus extra if needed
Instructions
- In a large dutch oven, heat olive oil on medium heat.2 tbsp olive oil
- Add onion and celery and cook until onions are softened, about 5 minutes.
- Stir in carrots, tomatoes, beef, barley, worchestershire sauce, Better Than Bouillon, seasonings, and water.
- Bring to a gentle boil, cover, and cook for 30 minutes. Stir regularly, reduce heat if needed to prevent sticking to the bottom of the pan.
- Reduce heat to keep stew at a simmer, cover, and allow to cook for 1-3 hours to allow flavours to fully develop. Stir regularly.
- Remove from heat and serve. If portioning into freezer containers, allow to cool completely before covering/sealing, and keep about 1" of room at the top of the container to allow for ice expansion.
Notes
Nutrition
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