Hearty Beef and Barley Stew: The Cozy Comfort You Crave

One of the best ways to embrace the new season is by filling your home with the fragrant aromas of a warm and hearty stew, like our beef and barley stew. The vegetables are roasted before adding them to the stew, which adds deeper, richer flavors.

Beef and Barley Stew

Serves 6


¼ cup all-purpose flour
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2-2 ½ pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
4 tablespoons olive oil, divided
1 small to medium onion, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
1 14.5 ounce can beef broth
2 cups water
1 cup dry red wine
4 medium-sized red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
½ cup hulled barley*
Beef broth (optional)
2 tablespoons snipped fresh parsley (optional)


Place the flour, ¼ teaspoon salt, and ¼ teaspoon black pepper in a bowl big enough to hold the meat; stir to combine. Add the meat to the bowl with the flour mixture; toss to coat. Heat 1 tablespoon of the olive oil in a Dutch oven that is set over medium heat. Spoon half of the meat into the Dutch oven and cook and stir until browned. Transfer the meat to a plate; set aside. Repeat the process with another 1 tablespoon of olive oil and the remaining uncooked meat.

Add all of the meat back into the Dutch oven, along with the onion, garlic, and thyme; cook and stir for 3 minutes. Pour the broth into the Dutch oven; stir ingredients with a wooden spoon, scraping up any browned bits from the bottom of the Dutch oven. Pour the water and wine into the Dutch oven. Bring the ingredients to boiling, then reduce the heat to a simmer. Cover the Dutch oven and cook ingredients for 1 hour.

While the ingredients in the Dutch oven cook, preheat the oven to 375 degrees F. Place the potatoes and carrots in a shallow roasting pan. Drizzle the vegetables with the remaining 2 tablespoons olive oil and season with the remaining ¼ teaspoon of salt and the remaining ¼ teaspoon of black pepper. Stir to coat. Place the uncovered roasting pan into the oven and cook the vegetables until they are lightly browned and tender, about 35 to 45 minutes. Stir the vegetables halfway through the cooking time.

Add the barley to the Dutch oven; stir. Cook until the barley is chewy and tender, about 45 minutes or more. Stir in roasted vegetables and fresh parsley. Serve.

*If you use pearl barley instead of hulled barley, you will decrease the amount of time it takes for the barley to cook.