Hearty One-Pot Beef and Barley Stew with Root Vegetables
This comforting American one-pot stew combines tender beef chuck roast with nutty barley and a medley of root vegetables, simmered slowly in a savory broth. Perfect for a satisfying family dinner, it offers rich flavors and a wholesome meal in one pot.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Aromatics
- Liquids
- Flavor
- Cooking
- Seasoning
- Garnish
Let’s make it
Cooking
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering.
Cooking
Add beef chuck roast cubes in batches, searing until browned on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
Cooking
In the same pot, add diced onion, carrots, celery, and parsnip. Sauté until vegetables are softened and onions are translucent, about 5-7 minutes.
Cooking
Add minced garlic and tomato paste to the vegetables. Cook, stirring constantly, for 1-2 minutes until fragrant and tomato paste darkens slightly.
Cooking
Return browned beef to the pot, then add beef broth, dried thyme, bay leaf, salt, and black pepper to taste. Stir to combine.
Cooking
Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 1 hour to tenderize the beef.
Cooking
After 1 hour, add the pearled barley to the pot. Stir well, then cover and simmer for an additional 40 minutes or until barley and vegetables are tender and stew has thickened.
Finishing
Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
Serving
Ladle stew into bowls and garnish with chopped fresh parsley before serving warm.
Tips & notes
Brown the beef in batches to develop deep flavor and avoid steaming. Use pearled barley for quicker cooking and a tender, chewy texture. If stew is too thick after cooking, add a splash of broth or water to loosen it. This stew tastes even better the next day after flavors meld.
Saving it for later
Store leftover stew in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. Can be frozen for up to 3 months in a freezer-safe container.
Reheating
Reheat stew gently over medium-low heat on the stovetop, stirring occasionally to heat evenly. Add a splash of water or broth if it thickens too much. Alternatively, microwave in a covered dish in 1-minute intervals until hot throughout.
