Slow-Simmered Beef and Barley Stew with Dried Apples

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, deeply flavored stew inspired by Mongolian nomadic traditions, featuring tender beef, chewy barley, and sweet dried apples for balance. This one-pot recipe (dairy-free), ready in about 85 minutes, pairs beef chuck roast, barley, and dried apples for a weeknight-friendly dinner. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 25 min Cook: 60 min Serves 4 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Dice the beef chuck roast into 1-inch cubes and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a heavy pot over medium-high heat until shimmering, then add the seasoned beef in a single layer and sear for 3-4 minutes per side until deeply browned, working in batches to avoid crowding.
  3. Step 3: Add the diced onion and carrots to the pot, stirring to coat in the beef fat, and cook for 5 minutes until softened and slightly golden around the edges.
  4. Step 4: Pour in 4 cups beef broth, add 1/2 cup rinsed barley, 1/4 cup dried apples, and 1 tablespoon fresh thyme, then bring to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 60 minutes until the beef is fork-tender and the barley is tender, skimming excess fat from the surface if desired.

Related recipes