Beef and Barley Stew
Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, this beef and barley stew recipe is freezer-friendly!
I know. I’m sorry, guys. It’s a lot of soup recipes lately, but that’s all I’ve been eating lately!
But hey, if a recipe calls for wine in a cozy, hearty soup with some crusty bread, are we really going to say no?
I didn’t think so.
Plus, we have the most amazing melting-tender beef chunks here with perfectly chewy-nutty barley that soaks up all that stew-y goodness.
The house will smell so good, I bet you can’t wait until the 45 minutes are up when your barley has cooked through. Some peeking is okay, but make sure you keep that lid covered for faster cooking.
And my favorite part is that this is completely freezer-friendly! I made this right before I left for the holidays and coming home to this soup was everything I needed to feel right at home.
That and an extra glass of wine with my soup.
Beef and Barley Stew
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms
- ⅓ cup dry red or white wine
- 8 cups beef stock
- 1 cup pearled barley, rinsed
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
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I had farro as a side dish for the first time in Gordes France last spring. Reading your barley sirloin stew recipe I was reminded of it, I had since forgotten. Have you experimented using farro in recipes? It had a slight crunch so the texture alternative went well with the main which I have since forgotten. Just thought I’d ask.
Thank you so much for this recipe. I’m a struggling cook. My partner is excellent at cooking and everything I make is always inferior. Until I made this so heaps of gratitude .
This soup is a 20 out of 10. It is definitely going in my recipe rotation.
I’d like to be shut in during a snowstorm for a solid week with nothing to eat but this stew! It was a major hit with the family. Other than tossing the meat in a little flour, I followed the recipe as written. Really delicious!
Made this last night and it was fabulous! I did add 2 Tbs flour to the veggie mixture before deglazing to help thicken the stew/soup. We got about 7 servings from the recipe.
Best beef & barley recipe I’ve ever tasted. Always gets rave reviews. I add a small can of tomato sauce, a pinch of cumin powder and small peice of ginger (minced) to add a pungent depth to the broth. The aroma & flavor is mouth-watering. The red wine just knocks this out of the park. Even reluctant soup eaters will love it.
Just made the Beef and Barley Stew and was very disappointed! I used 1/6 cup vintager and 1/6 cup water for the wine. I did not have the fresh thyme . It needed more spices and salt which we are trying to cute way back. I will try it again. We loved the barley and vegies. Soooo???
I have a question – if I can’t eat mushrooms what can I use instead?
If you cannot have mushrooms, leave them out. They are not that flavorful anyway.
This was absolutely delicious! I made a fresh loaf of sourdough to go with it and wowzers!! An instant family favorite ❤️
This turned out really well! I like easy recipes like this. This one is perfect for a cold winter night.
Great way to use barley, and use any extra veggies.
A little confused here – is this a soup or a stew? Thanks 🙂
Absolutely delicious! So hearty. One of my favorite soups. Even though I live in FL we do have some cold weather which means soup time.
Haven’t tried your recipe yet but was wondering if I could exchange the beef for pork? I’m not a red beef eater but want to try this recipe. What’s your thoughts on substituting pork for the beef?
This recipe was excellent, followed it precisely (maybe added a bit more beef and barley since we’re living in Europe and don’t have Imperial measuring cups)! Plus we enjoyed the excuse to drink the remaining red wine.
I had cooked beef shanks the night before into a delicious stew and had left overs. I have always been a huge fan of hearty soup So I decided to use my left overs to make a hearty beef soup. I used all leftover beef and bones along with any stew left overs from the shanks to create a hearty beef broth. The bones are golden as they release their delicious marrow into the broth. Added precooked barley to the liquid so I could control the amount. Added frozen fresh cut corn from the summer and frozen fresh tomatoes to the pot. Already had potatoes and onions from the previous stew. Delicious! Beef shanks are a very cost effective delicacy so keep an eye out for them!
Damn delicious alright! Seriously, probably the best soup I’ve ever made. Made exactly as the recipe stated except I floured the meat prior to browning. Made in my Instapot and cooked for 20 minutes. Outstanding!
Great simple recipe.
I used baby bella mushrooms, swapped farro for the barley, and added fresh kale in the last 5 minutes.
Amazing!
I made two separate batches, one to freeze, and didn’t change a thing. I thought that for all the ingredients it was a nice light soup. In fact, damn delicious! Thank you!
This was a beautiful recipe. I added bell peppers, green chilies, corn, ground beef l, Adobe spice and kidney bean just because I’m drunk. Delicious.