Midwestern-Inspired Beef and Barley Stew
A comforting stew featuring tender beef chunks simmered with pearl barley and root vegetables, flavored with rosemary and thyme for a rich, regional taste. This american-inspired soups ready in about 95 minutes pairs stew beef, cut into 1-inch cubes, all-purpose flour, salt 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
- 1.5 lbs stew beef, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 6 cups beef broth
- 3/4 cup pearl barley
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: In a large bowl, combine 1/4 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Toss 1.5 lbs stew beef cubes in the flour mixture until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides for about 4-5 minutes per batch, then remove and set aside.
- Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften. Stir in 3 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
- Step 4: Return the browned beef to the pot along with 6 cups beef broth, 3/4 cup pearl barley, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour until beef and barley are tender.
- Step 5: Remove the bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midwestern-Inspired Beef and Barley Stew 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 Midwestern-Inspired Beef and Barley Stew?
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 Midwestern-Inspired Beef and Barley Stew?
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 Midwestern-Inspired Beef and Barley Stew 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 Midwestern-Inspired Beef and Barley Stew?
American soups 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.
