Beef, barley and vegetable soup recipe

Beef, Barley and Vegetable Stew

prep time
cook time
total time
makes
8 -10 servings

Sometimes stew is meh, but not when we make it! This beef, barley and vegetable stew recipe is savory and filling—it’ll easily end up as a family staple!

Pearl barley is lower in calories than white rice and has more fiber than white, brown or wild rice. Because of these fun facts, we decided it’s the perfect ingredient for this dish.

The other main ingredient in this recipe is chuck roast, which is commonly used in stew recipes. The grocery store often sells it cubed, but if you can buy it in a slab, on sale, and cube it yourself!

recipebtnServe this soup recipe in a fancy homemade bread bowl!

Beef, Barley and Vegetable Stew Recipe

what you'll need
  • 2 Tbsp oil
  • 1 1/2 lbs beef stew meat
  • 1 yellow onion, diced
  • 4 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine, optional
  • 7 cups beef stock
  • 14.5 oz can tomatoes, diced
  • 1 bay leaf
  • 1 tsp basil
  • 1 tsp oregano
  • 1 Tbsp beef bouillon
  • 1 tsp Worcestershire sauce
  • 3/4 cup barley, pearled
  • salt and pepper, to taste
Nutrition Facts
Beef, Barley and Vegetable Stew Recipe
Amount Per Serving
Calories 407 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 79mg 26%
Sodium 1751mg 73%
Potassium 584mg 17%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 5g
Protein 29g 58%
Vitamin A 107%
Vitamin C 14%
Calcium 6%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
slow cooker directions
  1. Place ingredients (except oil and barley) into slow cooker. Cook on low for 10 hours. Stir in barley during the last hour of cooking. Once the barley is tender, season to taste with salt and pepper and serve.
stovetop directions
  1. Heat a large soup pot over medium-high heat then add oil. Once oil is hot, add beef stew meat then cook for about 5–6 minutes until browned on all sides. Add onion, carrots, celery and garlic then stir to coat veggies in oil. Cook veggies for 5–6 minutes until they begin to soften and the onions are translucent.
  2. Pour in wine (if using) then beef stock and diced tomatoes with juice, bay leaf, basil, oregano, beef bouillon and Worcestershire sauce. Stir to combine then bring to a boil. Once the liquid begins to boil, reduce heat to low, cover then simmer for 1½ hours, stirring occasionally.
  3. After 1½ hours, add barley then stir to combine. Return the lid and continue simmering the soup for 1 additional hour, stirring occasionally.
  4. Once the barley is tender, remove soup from the heat, season to taste using salt and pepper then serve nice and hot. Enjoy!
Cheryl Says

Serve this stew with a loaf of rustic bread. It’s perfect for dipping!