Go Back

One-Pot Beef and Barley Stew

A hearty and comforting stew featuring tender beef, nutty barley, and an assortment of vegetables, perfect for family gatherings or cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat, cut into cubes Use halal-certified if needed.
  • 1 cup pearl barley
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cups beef broth
  • 1 can 14.5 oz diced tomatoes With juice.
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add the chopped onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
  3. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
Cooking
  1. Return the browned beef to the pot, then add the pearl barley, diced tomatoes (with juice), and beef broth. Season with salt and pepper.
  2. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour, or until the beef is tender and the barley is cooked.
Serving
  1. Stir well and serve hot, garnished with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw overnight and reheat on the stove over low heat, adding a splash of beef broth if needed.