Beef Stew with Beans and Barley recipe

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  • Ingredients
  • Meat and poultry
  • Beef
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  • Stewing steak

A beef stew recipe, which is packed full of protein. Stewing steak is simmered with onions, garlic, tomatoes, potato, carrots, cabbage, barley and cannellini beans, in a herb-seasoned beef stock.

37 people made this

IngredientsServes: 8

  • 450g diced stewing beef steak
  • 1 small onion, chopped
  • 1 pinch salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, crushed
  • 800ml beef stock
  • 850ml water
  • 250g peeled and diced tomatoes with juice
  • 1 potato, cubed
  • 2 carrots, chopped
  • 1/4 medium head cabbage, finely chopped
  • 65g pearl barley
  • 1 (410g) tin cannellini beans, rinsed and drained
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon caraway seeds

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Coat a large pan with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef stock, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to the boil, then reduce heat and simmer 20 minutes or until the barley is tender.

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Reviews & ratingsAverage global rating:(39)

Reviews in English (32)

by Lisa Joseph

This recipe is very good! I was concerned that the stew beef would be tough, but it wasn't. About the only thing I would change is to add more stew beef to it. Otherwise It has an excellent flavor!-31 Dec 2003

by LynnandRoyce Gore

I had really good luck with this recipe!I used more beef broth and less water. I threw a few sliced fresh mushrooms in and used a bagged shredded cabbage for ease. We liked it the first time and the leftovers were awesome. I did double the caraway...I like the flavor it makes!-19 Mar 2002

Jewish Beef Stew (Cholent)

Landon Nordeman

The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that Andras Singer serves at Fulemule, his restaurant in Budapest.

Jewish Beef Stew (Cholent)
  • 2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • ½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
  • 2 cups thickly sliced celery
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 5 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 1 ½ cups red wine
  • 2 fluid ounces cognac
  • 2 (14.5 ounce) cans stewed tomatoes, crushed
  • 3 cups reduced-sodium beef broth
  • 2 ½ cups beef consomme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 2 teaspoons ground thyme
  • 4 bay leaves
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup pearl barley
  • 1 (8 ounce) package frozen pearl onions, thawed
  • 1 pinch white sugar
  • 1 (16 ounce) package frozen peas
  • 3 tablespoons butter
  • 1 pound crimini mushrooms, quartered
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ¼ cup minced fresh Italian parsley

Place beef in a bowl sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.

Place the floured beef cubes in the still-hot skillet cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.

Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.

Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley continue cooking until tender, about 1 hour more.

Place pearl onions in the previously used skillet with water to cover boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew add peas.

Melt butter in a separate skillet over medium-high heat. Add mushrooms saute until golden brown, about 5 minutes. Add to the stew remove and discard bay leaves.

Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

Beef and Barley Stew

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it’s freezer-friendly!


  • 2 tablespoons olive oil
  • 1 1/2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/3 cup dry red or white wine
  • 8 cups beef stock
  • 1 cup pearled barley, rinsed
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes set aside.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley season with salt and pepper, to taste.*
  6. Serve immediately.


*TO FREEZE: Let cool completely portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Recipe Summary

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.


  • 2 pounds boneless beef short ribs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)
  • 2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)
  • 1 large onion, finely diced (about 1 1/2 cups total)
  • 1/2 teaspoon marmite
  • 1 teaspoon soy sauce
  • 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
  • 1 tablespoon tomato paste
  • 1 quart low-sodium chicken broth (preferably homemade)
  • 1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
  • 1 cup pearl barley
  • 2 bay leaves
  • 4 cups loosely packed kale leaves, roughly torn


  • 4 cups unsalted beef stock
  • 1 1/2 cups chopped onion
  • 1 cup uncooked hulled (whole-grain) barley
  • 1 cup water
  • 1 cup sliced celery
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 garlic cloves, minced
  • 4 large thyme sprigs, plus leaves for garnish
  • 3 bay leaves
  • 1/4 cup unsalted tomato paste
  • 2 tablespoons olive oil, divided
  • 2 pounds beef stew meat, divided
  • 2 1/2 cups (1-in.) pieces carrot

Nutritional Information

  • Calories 308
  • Fat 9.2g
  • Satfat 2.7g
  • Monofat 5.2g
  • Polyfat 1g
  • Protein 30g
  • Carbohydrate 28g
  • Fiber 6g
  • Cholesterol 73mg
  • Iron 4mg
  • Sodium 569mg
  • Calcium 59mg
  • Sugars 5g
  • Est. added sugars 0g

What you’ll need to make beef stew with carrots & potatoes

The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).

For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.

This recipe contains all the traditional ingredients of this classic soup, with my favorite touches!

Dutch Oven – If you don’t have a dutch oven, you can use a large stockpot. However, if you’re going to brown the meat and saute the veggies in it, make sure it has a thick bottom to avoid burning your meat or veggies! If it doesn’t, use a heavy-bottomed skillet for the browning and transfer everything in the stockpot to simmer.

Ingredient Notes

Beef: Most soup or stew beef cuts come from the front of the cow, including the chuck, plate, and shank areas — or the upper shoulder, leg, and chest for us non-butchers. These areas are not tender enough for steaks, so they’re perfect for soups and stews. As a bonus, they’re less expensive!

  • As a side note– if you’ve got leftover roast or steak, this is a great way to use it up!

Ground Beef: Don’t want to cook a big cut of beef? Ground beef works well too! Substitute 1 ½ lbs ground meat for the chuck roast. Cook the ground meat completely and drain any fat before moving on to the vegetables.

Herbs: I love the flavor fresh herbs bring to this soup, but I know that you might not always have them on hand, especially as the season gets colder.

  • If you need to substitute dried for fresh, use ⅓ of the called for amount. This recipe calls for 4-6 sprigs of fresh thyme, which will give you about 1½ tsp of leaves. So, about a ½-¾ tsp of dried thyme would be appropriate.
  • It also calls for 1 sprig of fresh rosemary, which equates to about 1 tsp of leaves. To substitute dried rosemary, use a scant ½ tsp.

Tools to Make

The tools you’ll need to make this soup recipe are so simple!

That’s it! Once you invest in a good Dutch oven, your soups will be out of this world good!

How Long Can You Keep This In The Fridge?

Once fully cooked, you can keep your beef soup in the fridge for up to four days. Any longer, and the barley will lose all its structure — plus you risk bacteria growth from the beef. So gobble it down before then!

Can You Freeze This?

Since it lacks dairy, this soup freezes beautifully! Allow it to cool completely and put it in freezer containers. It will keep up to six months.

To thaw, let it sit in the fridge overnight, then reheat on the stovetop!

Make Ahead Tips

The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.

For a slow cooker version, just follow the same steps as outlined. You’ll need to brown the meat and saute the veggies in a skillet before adding them to the slow cooker. Cook on low for about 7-8 hours or 4-5 hours on high.

Serving Recommendations

Hearty and bursting with flavor, this soup can easily stand alone as a meal, especially if you serve it with a nice loaf of bread. Soda crackers or pita chips are also good options.

If you want a little extra oomph with your meal, serve it alongside a lighter soup like my vegetable beef soup, or have it as an appetizer before a deliciously moist slow cooker pot roast!

This recipe freezes perfectly. Use either larger freezer-safe containers or smaller single-serving freezer containers, and then thaw them in the fridge overnight before reheating. It’s so wonderful to have these on hand for quick, delicious homemade meals!

If you like this stew, you might also want to check out my Slow Cooker Beef and Sweet Potato Soup, which incorporates a bit of delicious Southwestern flair!

Ričet s Grahom Recipe (Croatian Barley Stew With Beans)

This Croatian barley stew with beans recipe (Ričet s Graham) is a really comforting meal is most often prepared in winter. It used to be considered to be a “poor persons food” as it used to be made in the villages and by families with lots of members. Now-days it gets it’s deserved attention so you can even find it in the restaurants in the inner parts of Croatia.


  • 2 onions
  • 2 carrots
  • 250 g of barley porridge (1 1/2 cups)
  • 2 L water (8 1/2 cups)
  • 2 large sausages (or other dried meat as you prefer)
  • 1 small can of white beans
  • 1 small can of red beans
  • Salt & pepper
  • Bay leaf
  • Tablespoon red ground paprika (hot or sweet)


  1. We start with finely chopping the onions and saute them in oil when the onion becomes translucent, add the diced carrots, which should also be fried for a short time. Add the washed barley porridge to the pot, cover with water and simmer over low heat for around one and a half hours
  2. Season with salt and pepper and add the bay leaf. I like to add quite a big amount of pepper as it goes really well with this dish
  3. At the very end, add the drained beans and the dried meat, sausage, bacon (or whatever meat you have on hand or prefer). I have used my favorite sausages that I have cut in slices before putting inside the pot
  4. Finally make a light roux of flour, oil and red sweet ground paprika with which you will thicken the barley stew. Pour the roux inside and mix it so it incorporates in the stew
  5. Serve while hot, with crusty bread and a side salad


Add a large tablespoon of ajvar at the end for more flavor!

More Croatian Recipes

Hey, I am SJ. This is my family. We travel & write about food, accomm & the best things to do in the Balkans. We live in Croatia, and are always exploring the region. About us..


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