Midwest Beef and Barley Stew with Root Vegetables
A hearty, comforting stew blending tender beef chunks with barley and earthy root vegetables, perfect for a cozy dinner inspired by the Detroit region’s working-class roots. This american-inspired beef ready in about 95 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 lb, cut into 1-inch cubes beef chuck roast
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and diced carrots
- 2, diced celery stalks
- 3 minced garlic cloves
- 4 cups beef broth
- 3/4 cup pearled barley
- 1 tsp dried thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 medium, peeled and cubed potatoes
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Toss 1 lb beef chuck cubes with 1/4 cup all-purpose flour until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate.
- Step 3: Add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened.
- Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Return browned beef to the pot and pour in 4 cups beef broth. Add 3/4 cup pearled barley, 1 tsp dried thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 6: Bring stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
- Step 7: Add 2 peeled and cubed potatoes to the stew. Continue simmering covered for another 30 minutes until beef is tender and barley and potatoes are cooked through.
- Step 8: Remove bay leaf and adjust seasoning if needed. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Midwest Beef and Barley Stew with Root Vegetables take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Midwest Beef and Barley Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Midwest Beef and Barley Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Midwest Beef and Barley Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Midwest Beef and Barley Stew with Root Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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