One-Pot Hearty Beef and Barley Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A nourishing, thick beef stew slow-cooked with earthy barley and root vegetables for a satisfying meal. This american-inspired beef 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tsp dried thyme
• 1/2 tsp, crushed dried rosemary
• 6 cups beef broth
• 3/4 cup pearled barley
• 2 tbsp tomato paste
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes in batches, browning on all sides for 4-5 minutes per batch. Remove browned beef and set aside.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion, 3 sliced medium carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and starting to caramelize.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp crushed dried rosemary; cook for 1 minute until fragrant.
4. Step 4: Return beef to the pot along with 2 tbsp tomato paste; stir to coat beef and vegetables, cooking for 2 minutes.
5. Step 5: Pour in 6 cups beef broth, add 3/4 cup pearled barley and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour 15 minutes until beef is tender and barley is cooked.
6. Step 6: Remove bay leaf, season with salt and black pepper to taste, and sprinkle with 2 tbsp chopped fresh parsley before serving.