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Beef and Barley Stew

Beef and Barley Stew

It was a freezing cold day and I wanted to make something for dinner that would warm us all up. I started browsing the Internet and found a hearty and filling soup from The Cutting Edge of Ordinary that looked delicious. I adapted the recipe a bit to use what I had on hand. I filled it up with veggies and meat so it turned out to be a thick stew instead of a soup – perfect for the cold day. My daughter loved this stew and requested it for lunch the following day, she did say she didn’t like the mushrooms. My husband and I both really enjoyed the stew as well but our son said he didn’t like it (the only soup he likes is clam chowder). I served this stew with a fresh loaf of crusty bread for a filling and satisfying dinner.

Beef and Barley Stew:


  • 2 tbsp olive oil (divided)
  • 2 lbs of lean chuck, diced
  • 1 small sweet yellow onion, diced
  • 4 cloves of garlic, minced
  • 8 cups of beef broth
  • 1-2 bay leaves
  • Sea salt and freshly cracked pepper, to taste
  • 8 oz of mushrooms, sliced
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 5-6 fingerling potatoes, diced
  • 1/2 cup of pearled barley
  • 1/2 cup frozen peas
  • 2 tbsp cornstarch mixed with a little water

Beef and Barley Stew

How to Make Beef and Barley Stew

Preheat the oven to 275 degrees.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook for 2-3 minutes, or until caramelized. Once the beef is cooked, add the onion and garlic and cook for an additional 2-3 minutes, stirring often.

Add the beef broth, bay leaves, and season with sea salt and freshly cracked pepper, to taste. Cover the Dutch oven with a lid and place it into the oven for 2-3 hours.

Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes until golden brown.

Add the mushrooms, carrots, celery, fingerling potatoes, and pearled barley to the beef soup. Cover and cook on the stovetop over medium-low heat for 45-60 minutes or until the vegetables are soft and the pearled barley is cooked through.

Mix a bit of cornstarch with some water and stir until completely dissolved. Add the cornstarch slurry to the boiling soup and stir. Remove from the heat and serve. Enjoy.

Beef and Barley Stew


Click here for a printable version of this recipe – For the love of Cooking.net


Recipe and photos by For the Love of Cooking.net
Adapted recipe from The Cutting Edge of Ordinary

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  1. I am going to make this for my family. My husband and three kids are all crazy about barley! Thanks for the recipe!

  2. Thank you for the inspiration! Cold, rainy day in San Diego. Using some leftover grilled steak and baking honey wheat bread to go along. Happy Saint Patrick’s Day 🙂

  3. I have made this beef stew many times. It’s a staple in my house when the weather gets colder. So delicious!

    1. How long did you actually leave it in the oven? 2 or 3 hours (or somewhere in between?).

      I’m making it right now, just cooked in the oven for 2 hours 15 minutes and now it’s on the stovetop. I was wondering if adding the veg after 2 hours and putting it back in the oven could work instead of the stovetop. I have to leave the house so will leave it on the stovetop for my husband to monitor (hope that works…haha!).

    2. Aida,

      Putting it back in the oven works great if you have to leave the house. I usually switch between the two methods depending on how busy my day is. I hope you enjoyed the recipe.


    1. Jennifer,

      To be honest, I have never tried freezing it. If you do give it a try, please let me know how it turns out.