The Best Beef And Barley Stew (Comforting One-Pot Recipe)

This beef barley soup recipe is one of our staple dinners for busy weeks because once everything is in the pot, I can forget about it for a while. My husband says it tastes like I “spent the whole day in the kitchen.” It's that good!

For more cozy soups and chilis, try my Roasted Red Pepper Gouda Soup or Slow Cooker Beef & Pinto Bean Chili. They’re perfect for cold nights. Now, let’s get this hearty soup going!

This vegetable, barley, and beef soup is a classic meal that’s easy to make! It’s one of our favorite recipes for chilly evenings and weekly meal prep.

Mostly hands-off: It just requires 20 minutes of active prep time.

Great for prepping: Tastes even better the next day as the flavors deepen.

Freezer-friendly: Double the recipe and keep some in the freezer for later.

Hearty: Thick broth, tender beef, veggies, and barley will fill you up.

This herby beef barley soup recipe uses surprisingly simple ingredients for a deep flavor! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Beef chuck: Also called beef chuck roast. Some grocery stores sell "beef stew meat," which is a good swap.
• Olive oil: For browning. Avocado oil and canola oil work too.
• Onion: I prefer white or yellow onions.
• Carrots: You don't have to peel them if well scrubbed and washed. It's also a good opportunity to toss in leftover baby carrots.
• Celery: Feel free to use celery stalks that have lost their crunch.
• Garlic: Fresh garlic is best, otherwise, I recommend ⅛ teaspoon garlic powder per clove.
• Pearl barley: Use your favorite brand.
• Beef broth: Also called beef stock. Vegetable broth is a great swap.
• Diced tomatoes: Whole canned tomatoes are okay as well, just make sure to break them up in the pot.
• Thyme, rosemary, bay leaves: Add fragrance and aroma.
• Salt and pepper: Kosher salt and freshly cracked black pepper are best.
• Frozen peas: Feel free to use canned (well-drained and rinsed).
• Fresh parsley: It's an optional garnish. Fresh cilantro works too.
• Crusty bread: Optional, for serving with the stew.

See recipe card for quantities.

This hearty beef-and-barley stew is a low-effort winner for dinner! A gentle simmer does most of the work for you.

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches until well-seared. Transfer the beef to a plate and set aside.

2. Step 2: In the same pot, add the onion and garlic and cook for about 2 minutes until fragrant. Add the carrots and celery and continue cooking for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Step 3: Add the browned beef back to the pot. Pour in the beef broth and diced tomatoes, then stir in the thyme, rosemary, and bay leaves. Bring everything to a light boil, reduce the heat to low, cover, and let it simmer for 45 minutes, until the beef starts to turn tender. Stir in the rinsed pearl barley and continue cooking uncovered for 30–40 minutes, until the barley is cooked through and the stew thickens.

4. Step 4: Stir in the frozen peas during the final 5 minutes of cooking, if using. Taste and adjust seasoning with salt and pepper. Remove the bay leaves, garnish with fresh parsley, and serve hot with warm crusty bread on the side.

This easy beef and barley stew is perfect for tweaking depending on what produce you've got at home! Try these yummy twists:

Make it vegetarian: Skip the beef chuck and beef broth. Use black beans (or lentils) and veggie broth instead.

Go spicy: Add ¼-1/2 teaspoon red pepper flakes or chili powder to the onions when sautéing for a spicy kick.

Add more veggies: Stirring 1 cup diced potatoes, zucchini, or corn into the pot can make it even heartier.

Make it creamy: Stir in ¼-1/2 cup heavy cream at the end for a silky, rich broth.

This hearty soup with beef, barley, and veggies is a complete meal in a bowl! Here are our favorite ways to enjoy it:

• With any crusty bread or cornbread on the side for dipping.
• Serve with Garlic Roasted Green Beans or Roasted Beets & Carrots.
• Pair with my Corn Black Bean & Feta Dip and Air Fryer Sweet Potato Wedges as my go-to dinner spread for gatherings.
• With Turkey Rollups and Mexican Street Corn Guacamole as appetizers.

This tomatoey beef chuck roast stew with chewy barley gets better with time! Here’s how to keep it fresh for later:

Refrigerator

In an airtight container for up to 4 days. Discard immediately if bubbling when cold or if it tastes sour or bitter.

Freezer

Portion in freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge.

Reheating

Microwave in 20-second increments until warm. Stir in between each one.

These simple tips & tricks will make your homemade beef stew is perfect every time you want something nice and cozy:

Brown in batches: Avoid overcrowding for the best sear. If there's too much meat in the pot at a time, it will steam instead of brown.

Use the right meat: Use beef chuck for tender, flavorful meat. Lean cuts of beef, like tenderloin, may dry out.

Rinse the barley: It removes excess starch for a clearer broth.

Simmer gently: It prevents tough meat or overcooked veggies, so don't try to save time by increasing the heat.

Adjust the consistency: Adjust the thickness by adding broth if too thick, or simmering longer if too thin.

Here’s what other home cooks are asking about this beef stew for cold evenings!

Yes! Add use veggie broth and black beans or lentils for a plant-based alternative.

Yes! It'll make simmering and stirring more comfortable because nothing will fall out.

Let it reduce longer by allowing it to simmer some more.

Absolutely! Potatoes, zucchini, and corn are some of my favorite options.

Looking for other recipes like this? Try these:

Creamy Lemon Chicken Orzo Pasta (Easy One-Pan Dinner Recipe)

Easy Baked Chicken Orzo (A One-Pan Dinner Recipe)

Easy Creamy Roasted Red Pepper Gouda Soup Recipe

Easy Greek Chicken and Feta Baked Meatballs Recipe (Gluten-Free)

These are my favorite dishes to serve with this Beef And Barley Stew recipe:

Easy Homemade Roasted Red Bell Peppers (Best Kitchen Staple)

Easy Oven-Roasted Green Beans with Garlic and Lemon

Easy Roasted Beets & Carrots with Maple Orange Glaze

Easy Roasted Parsnips and Carrots with Herbs – Perfect Side for Any Season

This beef and barley stew is a great way to warm up with a bowl of comfort! Share your creations on Instagram with @Hungry Whisk, and don’t forget to subscribe for more hearty meals and recipe cards!