Midwest-Inspired Beef and Barley Stew

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty stew combining tender beef, nutty barley, and root vegetables, capturing the comforting flavors reminiscent of the Midwest region. This American-inspired beef recipe, ready in about 100 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 6 cups beef broth
• 3/4 cup pearled barley
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons chopped, for garnish fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides for 6-8 minutes, working in batches if needed. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 5-6 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Return beef to pot and pour in 6 cups beef broth. Add 3/4 cup pearled barley, 1 teaspoon dried thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes until beef is tender and barley is cooked through.
5. Step 5: Remove bay leaf, adjust seasoning if needed, and garnish with 2 tablespoons chopped fresh parsley before serving.