Classic Beef and Barley Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A hearty, slow-simmered stew with tender beef, chewy barley, and earthy root vegetables in a savory broth. This french-inspired beef ready in about 95 minutes pairs cut into 1-inch cubes stew beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 1.5 lbs, cut into 1-inch cubes stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced parsnips
• 2 cloves, minced garlic
• 4 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 tsp, dried thyme
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs diced stew beef with salt and pepper, then brown in batches for 3-4 minutes per side until seared. Remove beef and set aside.
2. Step 2: Add 1 diced onion to the pot and cook for 3 minutes until softened. Add 2 diced carrots, 2 diced parsnips, and 2 minced garlic cloves, stirring to combine. Cook for 2 minutes.
3. Step 3: Return the beef to the pot. Add 4 cups beef broth, 1 cup pearl barley, 2 bay leaves, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and cover.
4. Step 4: Simmer gently for 1 hour and 15 minutes, or until beef is tender and barley is cooked through, stirring occasionally and adding water if too thick.
5. Step 5: Remove bay leaves and season with salt and pepper. Serve hot.