One-Pot Rustic Beef and Barley Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting, slow-cooked beef and barley stew featuring tender chunks of beef, earthy root vegetables, and a rich broth to warm your soul. This american-inspired beef ready in about 110 minutes pairs beef chuck roast, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, cut into 1-inch cubes beef chuck roast
• 1/4 cup all-purpose flour
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and diced carrots
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3/4 cup, rinsed pearl barley
• 2 bay leaves
• 1/4 cup, chopped for garnish fresh parsley

Instructions

1. Step 1: Toss 1.5 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches for 4-5 minutes per batch until deeply caramelized on all sides, then transfer to a plate.
3. Step 3: In the same pot, add 1 large chopped yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions are translucent.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and tomato paste darkens slightly.
5. Step 5: Return beef to the pot along with 6 cups beef broth, 1 tsp dried thyme, 1 tsp dried rosemary, 3/4 cup rinsed pearl barley, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 1 hour and 15 minutes until beef is tender and barley is cooked through.
7. Step 7: Remove bay leaves. Ladle stew into bowls and garnish each with 1 tbsp chopped fresh parsley. Serve hot with crusty bread.