Can I make beef and barley stew ahead of time?

Yes! In fact, this stew tastes even better the next day because the flavors have more time to develop. Store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.

Can I freeze beef and barley stew?

Absolutely. Let the stew cool completely, then transfer it into freezer-safe containers. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and warm gently on the stove.

What type of beef is best for beef and barley stew?

Beef stew meat or chuck roast cut into cubes works best. These cuts have enough marbling to stay tender and flavorful after simmering.

Can I use quick-cooking barley instead of regular barley?

Yes, you can substitute quick-cooking barley to save time. Just keep in mind that it cooks much faster, usually in 10–15 minutes, so add it toward the end of cooking to avoid mushy texture.

Beef and Barley Stew Best Homemade Recipe You’ll Love

Name: Beef and Barley Stew
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 pound beef stew meat, cut into cubes; 1 cup barley; 4 cups beef broth; 1 onion, chopped; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper, to taste; 2 tablespoons olive oil; 1 cup diced tomatoes; 2 cups water

Description

This hearty Beef and Barley Stew is comfort in a bowl—warm, nourishing, and packed with rich flavor from tender beef, chewy barley, and wholesome vegetables. It’s the kind of meal that tastes even better the next day, making it perfect for busy weeks and cozy nights.

Ingredients

Scale

1 pound beef stew meat, cut into cubes
1 cup barley
4 cups beef broth
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
1 cup diced tomatoes
2 cups water

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Instructions

Heat olive oil in a Dutch oven or heavy pot. Brown the beef cubes on all sides for about 5 to 7 minutes, then remove and set aside.
In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for one more minute.
Return the beef to the pot. Stir in thyme, bay leaf, diced tomatoes, broth, and water. Bring to a gentle boil.
Reduce the heat, cover, and let it simmer for about an hour until the beef is tender.
Stir in the barley and continue simmering, uncovered, for another 30 to 40 minutes until the barley is tender and the stew thickens.
Remove the bay leaf, season with salt and pepper, and serve warm.

Notes

Use beef with some marbling for best flavor. Don’t skip browning the meat—it adds depth. If the stew thickens too much, add extra broth or water. Make it a day ahead for even richer flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4g
Sodium: 580mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 65mg