Beef and Barley Stew with Potatoes and Carrots

Name: Beef and Barley Stew with Potatoes and Carrots
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 500 g beef chuck, cut into 2 cm cubes; 180 g pearl barley, rinsed; 2 whole onions, diced; 3 whole carrots, diced; 3 whole potatoes, cubed; 2 tbsp neutral oil; 1.5 l beef broth; 2 whole bay leaves; 1 tsp fine salt, to taste; 1/2 tsp black pepper; 2 tbsp chopped parsley

A hearty one-pot stew of tender beef, chewy barley, potatoes and carrots.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 30 minMakes 6 servings

Jump to Recipe

This beef and barley stew combines browned beef, pearl barley, potatoes, carrots and broth in one pot. The source suggests simmering everything for only 30 to 40 minutes, which may not tenderize beef or barley; this version gives them more time and adds potatoes later so they hold their shape. Keep the stew at a gentle simmer and check the barley before serving. The broth thickens as it stands, so loosen leftovers with water or stock when reheating. Heat oil in a heavy pot. Pat beef dry and brown in batches; transfer to a plate. Add onions and cook 5 minutes until softened. Return beef and add broth and bay leaves. Bring to a gentle simmer, cover and cook 60 minutes. Stir in rinsed barley and simmer 30 to 40 minutes until nearly tender.

Beef and Barley Stew with Potatoes and Carrots

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Dry beef before browning.
Brown in batches without crowding.
Rinse barley before adding.
Add potatoes after barley has started softening.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If it cooks unevenly, reduce the heat and stir gently.

Substitutions

Use a suitable low-sodium broth if preferred.
Use a similar neutral oil for cooking.

Variations

Adjust herbs and seasoning to taste.
Add a little chilli for extra warmth.

Serving suggestions

Serve with dark bread.
Pair with a cabbage salad.
Add chopped parsley.
Offer horseradish at the table.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate up to 3 days; thin with broth when reheating.

Food safety

Contains barley (gluten). Refrigerate leftovers within 2 hours.

Frequently asked questions

Can I make this ahead?

Prepare components in advance and refrigerate promptly.

How should I store beef and barley stew?

Refrigerate up to 3 days; thin with broth when reheating.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Beef and Barley Stew with Potatoes and Carrots