Slow-Cooked Beef Stew with Barley and Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Hearty slow-cooked beef stew enriched with chewy barley and a medley of root vegetables in a rich broth. This American-inspired gluten-free recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lbs beef chuck, cut into 1-inch cubes
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 3 minced garlic cloves
• 4 cups beef broth
• 1 cup pearled barley
• 2 fresh thyme sprigs
• 2 bay leaves
• 1/2 cup red wine (optional)

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Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then lightly dredge in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Brown the beef in batches for 4-5 minutes per side until deeply seared. Remove beef and set aside.
3. Step 3: Add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
5. Step 5: Deglaze the pot with 1/2 cup red wine if using, scraping up browned bits, then add 4 cups beef broth, 1 cup pearled barley, 2 sprigs fresh thyme, and 2 bay leaves.
6. Step 6: Return the browned beef to the pot, bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until beef is tender and barley is cooked through.
7. Step 7: Remove thyme sprigs and bay leaves, and season stew with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving hot.