If you’re chilled, sore, and shivering after decking the halls, this Rich and Hearty Beef Barley Vegetable Stew will warm you from the inside out. It’s filled with tender, slow-cooked beef, nutty pearl barley, and plenty of vegetables in a thick, gravy-like broth—comfort food at its finest for cold days and rosy noses.

Whether powerful north winds are blowing or you simply need a restorative meal after holiday decorating, a big pot of stew is the perfect answer. This recipe is made in one pot, so cleanup is simple and the flavors meld beautifully during the long simmer.

For the best results use chuck roast: an affordable, flavorful cut that becomes fall-apart tender when cooked low and slow. In this version I used a single 2 lb. boneless chuck roast, which yields plenty for two people and leftovers for a few days. If you’re feeding a larger family, double the ingredients and use a larger pot.

Cut the beef into large chunks—bigger than bite-size—since the meat will shrink as it cooks. Brown the pieces in a mix of oil and butter in a heavy-bottomed 6-quart pot to develop rich flavor before adding liquids and seasonings.

After browning, add beef broth, dissolved roasted beef bouillon, bay leaves, and a blend of dried herbs and seasonings. Simmer the beef for 1 1/2 hours until it begins to soften. Then add fresh vegetables and pearl barley—pearl barley requires no advance soaking—and continue simmering another 1 1/2 hours. The long simmer yields tender beef, soft vegetables, and a thick, satisfying broth.

If you plan to add canned vegetables, stir them in at the end so they don’t disintegrate. I add canned green beans after the final simmer, then adjust seasonings and finish by thickening the stew with a cornstarch slurry. A small pat of butter folded in at the end enriches the broth and adds a glossy finish.

This classic stew is straightforward: good beef, broth, barley, vegetables, and time. It thickens naturally with the addition of a slurry and finishes rich and hearty without fuss. It’s a recipe you’ll return to through the colder months.

This batch included potatoes, celery, sliced baby carrots, onion, hand-crushed stewed tomatoes, and green beans, but you can swap or add vegetables to suit your family—peas, lima beans, zucchini, parsnips, turnips, broccoli, cauliflower, or mushrooms all work well. Keep in mind that delicate vegetables like zucchini cook quickly, and mushrooms are best sautéed separately and added at the end. Drain canned vegetables before adding so the stew stays thick rather than soupy.

My husband and I enjoyed bowl after bowl of this rich beef barley vegetable stew—it’s one of our favorite cold-weather meals. Pull out your pots, make the stew, and create cozy memories with family and friends this season. Happy holidays and enjoy!

Yield: 6 quarts

Rich and Hearty Beef Barley Vegetable Stew

Prep Time:
20 minutes

Cook Time:
3 hours

Total Time:
3 hours 20 minutes

Rich, thick and hearty, and LOADED with chunks of tender beef, nutty barley, and veggies galore, this stew is perfect to warm you up from heart to soul!

Ingredients

2 lbs. boneless chuck roast, trimmed and cut into 1 1/2 – 2″ cubes, salted and peppered as preferred
2 Tbl. vegetable or canola oil
2 Tbl. butter
1 (32 oz.) box beef broth or stock
1 Tbl. Better Than Bouillon Roasted Beef Base dissolved into 2 cups boiling water
2 medium dried bay leaves
1 tsp. each: dried oregano, garlic powder, dried thyme, onion powder, and black pepper
1 large onion, chopped large
2 large ribs celery, thickly sliced
2 cups sliced baby carrots, measured after slicing
2 large russet baking potatoes, peeled and cut into 1″ cubes
3/4 cup uncooked pearl barley
2 Tbl. dried parsley
2 (14 1/2 oz. each) cans stewed tomatoes plus the juice, crushed by hand as you add them
2 Tbl. Better Than Bouillon Roast Beef Base dissolved in 4 cups boiling water (in addition to the above 2 cups)
1 (15 oz.) can green beans, drained
1 tsp. soy sauce plus more salt and pepper to taste
1/3 cup cornstarch
1/3 cup cold water
1 – 2 Tbl. butter, to taste

Instructions

In a 6-quart or larger heavy-bottomed stock pot, heat oil and butter over medium-high until hot. Add beef chunks and brown on all sides. Add beef broth, the bouillon dissolved in 2 cups water, bay leaves, oregano, garlic powder, thyme, onion powder, and pepper.
Bring to a boil, cover with a tight-fitting lid, reduce heat to a simmer, and simmer 1 1/2 hours, stirring occasionally, until beef is tender.
Add onion, celery, carrots, potatoes, barley, parsley, stewed tomatoes with their juice (hand-crush them as you add), and the second amount of bouillon dissolved in boiling water.
Bring back to a boil, cover, reduce to a simmer, and cook another 1 1/2 hours or until meat is fall-apart tender and vegetables are fully softened.
Stir in drained green beans, 1 tsp. soy sauce, and adjust salt and pepper to taste.
In a small glass, mix cornstarch and cold water thoroughly, scraping the bottom so no lumps remain. Bring stew to a low boil, pour in the slurry, stir gently, and simmer 1–2 minutes until thickened. Fold in 1–2 Tbl. butter, taste, and adjust seasoning. Remove from heat, tilt the lid to let steam escape, and let rest at least 15 minutes.
Gently stir to avoid breaking up vegetables, ladle into bowls, and serve with crusty bread to soak up the rich gravy. Enjoy!