Beef Barley Vegetable Stew

Savory and hearty cubed beef and barley vegetable medley stew for a hearty and comforting meal that is perfect for a cold day.

This Beef Barley Vegetable Stew is a hearty, comforting dish perfect for a cold day. Tender chunks of beef chuck roast are simmered in a flavorful broth with colorful vegetables and chewy pearled barley, creating a satisfying texture. Seasoned with oregano and Italian herbs, this stew has a rich depth of flavor, making it a savory and warming meal. Serve it with warm, crusty bread for a complete and cozy dinner that’s sure to leave you feeling full and content.

Servings

6-8

Prep Time

30 minutes

Cook Time

2 hours 20 minutes

Total Time

2 hours 50 minutes

Fresh
3 pounds beef chuck roast
4 carrots, peeled and chopped
4 celery stalks, chopped
4 Yukon gold potatoes, diced with skin on
1 yellow onion, sliced
4 garlic cloves, chopped

Pantry
1 cup dry pearled barley
2 tablespoons olive oil
6 cups beef broth (or 6 cups water and 6 teaspoons Better than Bouillon beef base)
1/2 cup red cooking wine
(2) 15-ounce cans of diced tomatoes (or equivalent fresh diced tomatoes)

For Seasoning
1 tablespoon coarse kosher salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried Italian seasoning blend

Preparation

  • Chop the carrots, celery, potatoes, onion, and garlic into bite-sized pieces and set aside.
  • If using bouillon base, dissolve it in hot water to create the broth and set aside.
  • Trim excess fat from the chuck roast and cut into small cubes for even cooking.
  • In a small bowl, mix the salt, pepper, oregano, and Italian seasoning to create a seasoning blend.
  • Rinse the barley under cold water to remove excess starch.

Cooking

  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Add the beef cubes and sprinkle with the seasoning blend.
  • Brown the meat for 8–10 minutes, stirring occasionally, until deeply seared on all sides.
  • Pour in the red wine to deglaze the pot, scraping up browned bits, and simmer 2–3 minutes.
  • Remove the beef temporarily and set aside.
  • Add the chopped vegetables to the same pot and sauté over medium heat for 8–10 minutes, until slightly softened and fragrant.
  • Stir in the diced tomatoes, prepared broth, and barley.
  • Return the browned beef (and any juices) to the pot and mix well.
  • Bring everything to a gentle boil, then reduce heat to low.
  • Cover and simmer for about 2 hours, stirring occasionally, until the barley is tender and the beef is fork-tender.
  • Taste and adjust seasoning if needed.

Serving

  • Let the stew rest 5–10 minutes to thicken slightly.
  • Ladle into bowls and garnish with fresh herbs if desired.
  • Serve warm with crusty bread or rolls.