11/01/2026
Homemade Beef Barley Stew in My Dutch Oven!
There is just something about a big pot of homemade stew simmering away on the stove that makes a house feel like home.
With the cooler weather settling in, I decided it was the perfect day for a hearty pot of beef barley stew. Tender chunks of beef, little potatoes, carrots, celery, and plenty of barley, all simmered together in a rich, savoury broth.
It’s simple, filling, budget-friendly, and makes enough for leftovers. Even better, it’s all made in one pot!
Here’s my recipe if you’d like to give it a try!
Hearty Dutch Oven Beef Barley Stew
Ingredients:
* 2 lbs beef stew meat, cut into chunks
* 2 tbsp olive oil or butter
* 1 large onion, diced
* 3 carrots, chopped
* 3 celery stalks, chopped
* 3 cloves garlic, minced
* 2 cups baby potatoes, halved if large
* 3/4 cup pearl barley, rinsed
* 8 cups beef broth
* 1 tbsp Worcestershire sauce
* 1 tsp dried thyme
* 1 tsp dried rosemary
* 2 bay leaves
* Salt and freshly cracked pepper to taste
* Fresh parsley (optional)
Directions:
1. Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches. Remove and set aside.
2. Build the flavour. In the same pot, add the onions, carrots, and celery. Cook for about 5 minutes, scraping up all those delicious browned bits from the bottom. Add the garlic and cook for another minute.
3. Let it simmer. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce the heat, cover, and simmer for about 1 to 1½ hours, or until the beef is starting to become tender.
4. Add the good stuff! Stir in the barley and potatoes. Cover and continue simmering for another 45–60 minutes, stirring occasionally, until the barley is soft, the potatoes are cooked, and the beef is fall-apart tender.
5. Finish and enjoy. Remove the bay leaves, taste, and adjust the seasoning. Add a little extra broth or water if the stew has thickened too much. Sprinkle with fresh parsley if you like.
Serve it piping hot with a slice of buttered bread or a homemade biscuit!
My favourite part? The barley continues to soak up all that wonderful flavour, so the leftovers are often even better the next day. Just add a splash of broth when reheating.
Some of my favourite meals aren’t fancy. They’re the ones made in a big old pot, with simple ingredients, that warm you right down to your toes.
What’s your favourite comfort food when the weather gets chilly?
