The result is a comforting and satisfying meal that is perfect for a cold winter evening.

Taste Meter

Rating: 5 out of 5.

Ease Meter

Rating: 3 out of 5.

Kitchen Kit

  • cutting board
  • large pot

Beef barley vegetable stew is a hearty and flavorful dish made with a combination of tender chunks of beef, chewy barley, and a variety of vegetables.

Overview of How to Make this Stew

  1. Chop the beef into bite size pieces.
  2. Prepare all the vegetables.

3. Brown the beef in a large pot, and then set aside.

4. Sauté onion, celery, and mushrooms.

5. Stir in remaining ingredients, then add the barley during the last hour prior to serving.

The stew is simmered until the beef and vegetables are tender and the barley is cooked through.


  • 2 lbs beef – cubed into bite size pieces
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 onion – peeled and chopped
  • 4 celery stalks – diced
  • 16 oz mushrooms – washed and chopped
  • 4 carrots – peeled and chopped
  • 2 parsnips – peeled and chopped
  • 3 garlic cloves – minced
  • 2 tbs tomato paste – or more
  • 1 tbs Worcestershire sauce
  • 2 tsp paprika
  • 1 tsp dried thyme
  • 8 cups beef stock
  • 2 bay leaves
  • 2 cups pearl barley
  • 2 tsp red wine vinegar


  1. Chop the beef into bite-size pieces. Place in a bowl and coat with salt & pepper.
  2. Chop the vegetables, and mince the garlic.
  3. In a large, heated, oiled pot, add the beef cubes to sauté. Remove to a plate.
  4. Sauté the onion, celery, and mushroom in the same pot for about 8 minutes.
  5. Add garlic, paste, Worcestershire, paprika, and thyme. Stir and cook for another minute.
  6. Add the carrots and parsnip. Return the beef. Add the bay leaves.
  7. Pour the beef stock into the pot, simmer for 45 minutes.
  8. Stir in the barley and red wine vinegar. Simmer for another 45 minutes.
  9. Season the stew to your liking. If needed, adjust stew thickness with additional water to thin.
  10. Remove the bay leaves.


This soup recipe at Erin’s