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Easy One-Pot Beef and Barley Stew: Best Comfort Meal

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This hearty beef and barley stew is a one-pot wonder that delivers deep, savory flavor with fall-apart tender beef and chewy barley. Perfect for busy weeknights, it’s comfort food made simple.

Ingredients

Scale
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup pearl barley, rinsed
  • 6 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first: cut beef into 1-inch cubes, dice onion, slice carrots and celery, mince garlic, and measure barley and broth.
  2. Season the beef generously with salt and pepper. Pat the cubes dry with paper towels.
  3. Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add beef in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes per side until deeply browned. Remove to a plate.
  4. Reduce heat to medium and add remaining 1 tablespoon olive oil. Add onion, carrots, and celery; cook 5-7 minutes until softened and onion is translucent.
  5. Add minced garlic and tomato paste; cook 1 minute, stirring constantly.
  6. Pour in about 1 cup of beef broth and scrape the bottom of the pot with a wooden spoon to deglaze.
  7. Return beef to the pot along with any accumulated juices. Add remaining 5 cups broth, rinsed pearl barley, bay leaves, and dried thyme. Stir well.
  8. Bring to a boil, then reduce heat to low, cover, and simmer gently for 40-45 minutes, stirring occasionally.
  9. After 40 minutes, check barley and beef: barley should be tender with a little chew, beef fork-tender. If too thick, add a splash more broth; if too thin, simmer uncovered 5-10 minutes.
  10. Remove bay leaves and adjust seasoning with salt and pepper.
  11. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

The stew thickens as it sits; don’t worry if it looks loose at the end. For best flavor, make ahead and reheat the next day. For a gluten-free version, swap barley with brown rice or quinoa. For a slow cooker adaptation, sear beef and sauté vegetables first, then transfer everything except barley to slow cooker; cook on low 6-8 hours, adding barley during the last hour.

Nutrition

Keywords: beef and barley stew, one-pot stew, comfort food, easy dinner, weeknight meal

Find it online: https://spoonmira.com/easy-one-pot-beef-and-barley-stew-best-comfort-meal/