Beef & Barley Stew

A classic and hearty beef stew for winter months. Serve with crusty bread or mashed potatoes for a filling winter favourite.

Beef and Barley Stew

A hearty beef stew combining classic flavours.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: barley, beef, stew
Servings: 4


  • 500 g chuck steak
  • 4 tablespoons plain flour
  • 2 medium brown onions
  • 2 carrots
  • 4 stalks of celery
  • 2 cloves of garlic
  • 4 sprigs fresh thyme
  • 1 L beef stock
  • 200 ml tomato passata
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • ¾ cup dried pearl barley
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • Peel and chop carrots, onion, garlic and celery.
  • In a small bowl combine flour with two teaspoons of sea salt and a teaspoon of cracked pepper and mix well.
  • Heat oil in a large heavy-based saucepan to high temperature.
  • Toss steak in flour mix to coat then sear in the hot oil for 1-1/2 minutes on each side. Remove beef from pan and turn heat down to medium.
  • Add garlic and vegetables then sauté for 10 minutes or until soft. Meanwhile, dice steak into 2cm cubes. Add tomato paste and thyme then sauté for a further minute.
  • Pour in passata and stock, then return beef to the pan along with the mustard, Worcestershire and thyme. Cover and simmer for 1 ½ hours stirring occasionally.
  • Remove lid and add the pearl barley and ½ a cup of water then simmer uncovered for 45 minutes. Season with salt and pepper and serve immediately.

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