Virginia Beef and Barley Stew

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

Slow-braised Virginia beef short ribs in a rich tomato-broth stew with pearl barley and root vegetables. This American-inspired beef recipe, ready in about 165 minutes, pairs beef short ribs, pearl barley, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 150 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat 2 lbs beef short ribs dry, season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat, sear ribs 3-4 minutes per side until browned. Remove and set aside.
  2. Step 2: Sauté 1 diced onion, 2 diced carrots, 2 celery stalks, and 3 minced garlic cloves in remaining 1 tbsp oil until softened, about 5 minutes. Stir in 2 tbsp tomato paste and cook 1 minute.
  3. Step 3: Add 6 cups beef broth, 1 tsp thyme, and 1/2 cup pearl barley. Bring to a boil, then transfer to oven. Simmer 2.5 hours until ribs are tender and barley is cooked.
  4. Step 4: Remove from oven, let rest 10 minutes before serving.

Frequently asked questions

How long does Virginia Beef and Barley Stew take to make?

Total time is about 165 minutes (15 min prep + 150 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 Virginia Beef and Barley Stew?

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 beef short ribs from drying out.

Can I substitute ingredients in Virginia Beef and Barley Stew?

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 Virginia Beef and Barley Stew 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 Virginia Beef and Barley Stew?

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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