Detroit-Inspired Beef and Barley Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty beef stew simmered with nutty barley and seasonal root vegetables, echoing the comfort and resilience of Detroit’s working-class heritage. This american-inspired beef ready in about 100 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef chuck, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 medium, diced yellow onion
• 2 medium, peeled and sliced 1/2 inch thick carrots
• 1 medium, peeled and sliced 1/2 inch thick parsnips
• 2, sliced celery stalks
• 3 minced garlic cloves
• 4 cups beef broth
• 1/2 cup pearled barley
• 2 tbsp tomato paste
• 2 tsp, chopped fresh thyme
• 1 whole bay leaf
• 1/2 cup red wine (optional)
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Season 1 lb beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then toss with 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized; remove and set aside.
3. Step 3: In the same pot, add 1 medium diced yellow onion, 2 sliced carrots, 1 sliced parsnip, and 2 sliced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
6. Step 6: Pour in 4 cups beef broth and 1/2 cup red wine (if using), scraping up browned bits from the bottom.
7. Step 7: Return browned beef to the pot along with 1/2 cup pearled barley, 2 tsp chopped fresh thyme, and 1 bay leaf.
8. Step 8: Bring to a simmer, cover, and cook on low heat for 1 hour 15 minutes until beef is tender and barley is cooked through.
9. Step 9: Remove bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 2 tbsp chopped fresh parsley before serving.