Slow-Simmered Beef and Barley Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty beef stew slow-cooked with pearl barley and root vegetables, perfect for warming up on chilly days. This american-inspired beef ready in about 125 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 105 min Serves 6 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for 4-5 minutes per batch. Remove browned beef and set aside.
  2. Step 2: In the same pot, add 1 large chopped yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Return beef to pot, pour in 6 cups beef broth, add 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil.
  4. Step 4: Reduce heat to low, cover, and simmer gently for 1 hour. Add 3/4 cup rinsed pearl barley and 1 large peeled diced parsnip. Continue simmering uncovered for an additional 45 minutes until beef is tender and barley is cooked through.
  5. Step 5: Remove bay leaves, adjust seasoning if necessary, and garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Simmered Beef and Barley Stew with Root Vegetables take to make?

Total time is about 125 minutes (20 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Beef and Barley Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Beef and Barley Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Beef and Barley Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Beef and Barley Stew with Root Vegetables?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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