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4 from 1 vote

Beef & Barley Stew

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Course, Soup
Cuisine: American


  • 1 tbsp olive oil
  • 1 1/2 lbs stew beef
  • salt & pepper, to taste
  • 1/2 cup flour
  • 4 cups beef broth
  • 1 white onion, diced
  • 4 carrots washed, peeled, and roughly chopped
  • 3 large russest potatoes, washed, peeled. and roughly chopped
  • 1- 1/2 cups sliced baby bella mushrooms
  • 3 tbsp minced garlic
  • 1/3 cup red wine
  • 1 tsp dried rosemary
  • 1 tsp dried thyme leaves
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 3/4 cup pearl barley
  • 1 1/2 cups frozen peas, thawed


  • In a large mixing bowl, add the flour, salt, and pepper- stir with a fork to combine. Add the meat to the bowl, tossing to evenly coat.
  • Heat the oil in a large dutch oven over medium high heat. Add the meat (making sure to shake off any excess flour) and stir, frying and continuing to stir until browned. 
  • Pour in the broth, stirring to deglaze the pot. Stir in the remaining ingredients. 
  • Bring the stew to a boil, then reduce the heat to medium low. Cover the bowl, and continue simmering the soup until it's thick and the barley's cooked, 30-45 minutes. Make sure to stir occasionally. to prevent sticking, and stir in the peas the last 10 minutes or so. Remove the lid the last five minutes, and let some of the moisture cook out if it's not thick enough yet.
  • Remove the bay leaves from the pot. Ladle the soup into bowls, and serve with crusty bread.