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–+ servings
A large bowl of beef vegetable barley stew.

EASY Beef Barley & Veggie Stew

A hearty beef and barley stew with lots of vegetables that is simple to prepare and incredibly rich and flavorful.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: American
Servings: 8
Calories: 225kcal
Author: Jana Dziak

Equipment

  • Large stock or soup pot.

Ingredients

  • 1 lbs beef stew meat cut into bite-sized chunks
  • 2 tablespoons oil or fat olive oil, lard, tallow, etc.
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 6 cups beef bone broth
  • 1 can diced tomatoes 14.5 oz
  • ½ green bell pepper diced
  • ⅔ cup pearl barley
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • parsley + thyme for garnish optional
  • 1 teaspoon Worcestershire sauce

Instructions

  • Add half of the beef stew meat and the diced onion into hot oil or fat over medium-high heat until the stew meat is just browned.
  • Add the garlic and stir until fragrant, about 60 seconds.
  • Add the tomato paste and stir until it darkens slightly, about 1-2 extra minutes.
  • Add the carrots, celery, beef bone broth, canned tomatoes, diced green pepper, barley, Worcestershire sauce, bay leaf, and 3-4 sprigs of fresh thyme in the soup pot.
  • Bring the stew to a boil on high heat, then reduce it to low or medium-low, depending on your stove.
  • Allow the stew to simmer gently for 45 minutes, partially covered.
  • Remove the bay leaf and thyme from the pot once finished simmering.
    Serve with freshly chopped thyme and parsley and enjoy!

Notes

Storage, Reheating, & Freezing
Like most stews, beef barley vegetable stew can be enjoyed for many days, and the flavors will only improve.
This soup will stay fresh and tasty for up to 5 days, covered, in the refrigerator.
To reheat stew: ladle your desired portion into a medium pot and heat it on low until it reaches the desired temperature. Stay close by and stir, adding a splash of water or stock as needed in case the stew has thickened too much in storage.
To freeze stew: stews make great freezer meals and they can be heated directly from their frozen state too. Ladle soup into plastic freezer-safe heavy-duty bags, silicone bags, or large silicone souper cube trays (my favorite, they're amazing). If using plastic, let the sup come down to room temperature first.
 

Nutrition

Calories: 225kcal | Carbohydrates: 20g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 507mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3229IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Let us know how it was!