Beef and Barley Stew
An easy beef built around beef chuck, cut into 2.5 cm cubes, pearl barley, rinsed and carrots, peeled and sliced — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the beef cubes dry, season with salt and pepper, then toss with the flour until lightly and evenly coated.
- Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches until well coloured on all sides, about 6 to 8 minutes per batch, then transfer to a plate.
- Lower the heat to medium, add the onion and carrots and cook until softened, about 5 minutes, then stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Return the beef to the pot, pour in the beef stock and diced tomatoes, add the Worcestershire sauce and bay leaves, then bring to a gentle boil.
- Reduce the heat to low, cover and simmer for 1 hour, stirring occasionally, until the beef is beginning to turn tender.
- Stir in the rinsed barley and cubed potatoes, then continue to simmer uncovered for a further 40 to 45 minutes until the barley is plump, the potatoes are tender and the beef pulls apart easily.
- Remove the bay leaves, taste and adjust the seasoning with salt and pepper, and serve hot in deep bowls.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Beef and Barley Stew take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Beef and Barley Stew is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegetable beef barley soup.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.