Midwestern-Inspired Beef and Barley Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 soup recipe, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove the bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 2 tbsp chopped fresh parsley before serving.