Beef Barley Mushroom Stew

This thick and hearty Beef Barley Mushroom Stew is as good tasting as it is good for you. It's comfort food at its finest. 

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I love a good stew recipe and I typically like to share them during the cold, cold winter months.

Unfortunately, this post got away from me and instead of sharing it with you a month (or more) ago when I actually made it, I've decided I'm going to adopt the "better late than never" attitude for this recipe, and share it with you now, so you don't miss out.

After all, you can always save it to your Pinterest boards for future use...OR you can whip it up in your slow cooker this summer and have some thick, rich, healthy, and hearty comfort food all without heating up your kitchen!  

After all, who says comfort food can't be comforting in the summer months too? Not me, naturally! LOL

Barley is one of my favorite ingredients to cook with. There is just something about the way that it puffs up all soft and nutty-like that grabs at my heartstrings. Pair that with tender beef chunks (the hub's all-time favorite protein), and meaty mushrooms that have been simmered in wine, along with bay, thyme, and the trinity of aromatics (carrots, onion, and celery). Well. What more is there to say?

Dinner is served. You're going to love this stew. It's like a big, warm hug from the inside out, and I don't know of anyone who doesn't need that, no matter what time of year it is!

BEEF BARLEY MUSHROOM STEW   {PRINT THIS RECIPE}


1½ lbs. boneless chuck, cut into bite-sized cubes
1 tablespoon all-purpose flour
1½ teaspoon salt, divided
1 teaspoon black pepper, divided
2 tablespoon olive oil
3 tablespoons butter, divided
1 large onion, rough chopped
3 large carrots, peeled and rough chopped
3 stalks of celery, rough chopped
3 cloves garlic, minced
3 small bay leaves
10 ounces button mushrooms, cleaned and quartered
¼ cup white wine
2 cups beef broth
2 cups chicken broth
1½ teaspoons dried thyme leaves
2½ cups instant barley
1 cup water
sprigs fresh thyme for garnish

-In a large bowl, toss the beef cubes with flour, 1 teaspoon salt, and ½ teaspoon black pepper.

-Heat a large Dutch oven over medium/high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add half the beef to the pot and brown the cubes on all sides. Remove the browned beef to a bowl using a slotted spoon. Repeat the same process with the remaining beef, oil, and butter. Remove all the beef to a bowl and set it aside.

-In the same pot, over medium heat, add the onion, carrots, celery, garlic, and bay leaves Season with ½ teaspoon salt and ¼ teaspoon black pepper and sweat for 3-4 minutes to slightly soften, making sure to scrape up the browned bits from the bottom of the pan. Remove the vegetables to a bowl and set them aside.

-Add 1 tablespoon of butter to the pot and stir in the mushrooms. Saute for 2-3 minutes and then stir in the wine, sauteed vegetables, browned beef, chicken stock, beef stock, and thyme leaves. *Note - If you're using the slow cooker, add all the sauteed ingredients into the cooker and add the chicken stock, beef stock, and thyme leaves. Set to high and cover and cook for 2 hours. For stovetop: Cover the pot and simmer over low heat for 45-50 minutes.

-Stir in the barley and 1 cup of water. Cover again and allow the barley to cook and plump: approximately 20 minutes on the stovetop, and 40 minutes in the slow cooker.

-Remove the bay leaves, ladle the stew into bowls and serve with additional fresh thyme if desired.

Toss the beef with the flour. Working in two batches, brown the coated beef in a large Dutch oven. Remove the beef and set it aside.

Add the chopped aromatics to the same pot the beef was browned in, making sure to scrape up the browned bits from the bottom of the pan.

Remove the aromatics to a bowl and set aside with the beef. Add the mushrooms to the same pot and saute. Stir in the wine and cook for 2-3 minutes.

Add the vegetables back into the pot with the mushrooms and the beef. Add the chicken, beef stock, and thyme leaves.

Cover and simmer on low for 50 minutes. Stir in the barley and 1 cup of water. Cover and cook until the barley is plump and tender. Remove the bay leave, ladle into bowls and serve.

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