Barley and Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Hearty stew with tender beef, chewy barley, and root vegetables simmered in a rich broth. This american-inspired beef ready in about 95 minutes pairs cut into 1-inch cubes stew beef, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes stew beef
• 2 tbsp olive oil
• 1, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 cup pearl barley
• 4 cups beef broth
• 1 cup, undrained diced tomatoes
• 1 tsp dried thyme
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches for 3-4 minutes per side. Remove beef and set aside.
2. Step 2: Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes until softened.
3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Return beef to pot. Add 1 cup pearl barley, 4 cups beef broth, 1 cup diced tomatoes, and 1 tsp dried thyme. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 1 hour 15 minutes until beef and barley are tender.
6. Step 6: Stir cornstarch mixed with 2 tbsp cold water into the pot. Simmer for 5 minutes until stew thickens to desired consistency.