Beef Barley and Mushroom Stew is a rich and hearty cold-weather meal featuring tender beef, earthy mushrooms, and pleasantly chewy barley in a deeply savory broth. It’s satisfying comfort food in every spoonful.
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*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. I've recently updated this post but the photos you see along with the recipe itself have remained unchanged.
What I wrote about this recipe in 2015:
I love a good stew recipe and I typically like to share them during the 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
Why this recipe works:
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?
Related Soup and Stew Recipes for you:
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!
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The step-by-step photo instructions:
- 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 beef stock, and bay 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 leaves and spoon the stew into bowls to serve.
Key Recipe Takeaways:
- Beef barley stew features tender beef, earthy mushrooms, and chewy barley in a savory broth, making it perfect comfort food.
- The recipe combines barley, beef, and wine-simmered mushrooms with aromatics like carrots, onion, and celery for a hearty meal.
- You can make this stew in a slow cooker during the summer for a rich, healthy dish without heating up your kitchen.
- The step-by-step instructions guide you through browning beef, sautéing veggies, and simmering to create a delightful stew.
Printable Recipe Card
BEEF, BARLEY and MUSHROOM STEW
Equipment
- mushroom brush optional
Ingredients
- 1½ lbs. boneless chuck cut into bite-sized cubes
- 1 tablespoon all-purpose flour
- 1½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1 large onion rough chopped
- 3 large carrots peeled and roughly chopped
- 3 ribs 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 (quick cooking)
- 1 cup water
- sprigs of fresh thyme for garnish optional
Instructions
- In a large bowl, toss the beef cubes with the 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 to the pot.Add half the prepared beef cubes to the pot, and brown the meat on all sides. Remove the browned beef to a bowl using a slotted spoon. Repeat with the remaining beef, oil, and butter. Remove all the browned beef to a bowl. 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 cook the vegetables for 3-4 minutes to soften slightly, making sure to scrape up the browned bits from the bottom of the pan. Remove the vegetables to the same bowl with the browned beef cubes. Set aside.
- Add 1 tablespoon of butter to the pot and add the mushrooms. Sauté the mushrooms for 2-3 minutes. Add the wine, sautéed vegetables, browned beef, chicken and beef stock, along with the dried thyme leaves. Cover the pot and simmer over low heat for 45-50 minutes.
- After simmering, add in the barley along with 1 cup of water. Stir well to combine.Cover again and simmer until the barley is plump and cooked through (approximately 20 minutes) on the stovetop.
- Slow Cooker Instructions (starts on the stovetop):*Note - If you're using the slow cooker, add all the sautéed ingredients into the cooker along with the chicken and beef stock, wine, and dried thyme leaves. Set to high, cover, and cook for 2 hours. After 2 hours, stir in the barley and 1 cup of water. Cover and cook for an additional 40 minutes.
- Remove the bay leaves and spoon the stew into bowls. Garnish with fresh thyme leaves if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating this hearty beef stew with barley and mushrooms as mush as I've enjoyed bringing this recipe to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Nikki @ NikSnacks says
I love how you styled your stew! And the bowl is exceptionally lovely.
The Redhead Baker says
What a hearty, comforting soup! That'll be great when the weather turns cold again.
Anita says
That is the coziest heartiest soup ever! Makes me wish it was winter!
Nutmeg Nanny says
I'm a soup lover all times of the year - especially in the spring and fall. I think it's because it still gets so chilly in the morning and at night. Plus it seriously snowed today so it feels like spring will never get to NY. Love that this stew is so hearty and packed full of flavor...I want!
Angie Barrett says
I can eat soup (and stew) every month of the year! I love it in the summer and winter! So glad you posted this because it looks like an amazing stew! I love beef, barley and mushroom so this totally speaks to me! Plus, it's still kinda cold here!
Cookin' Canuck says
As soon as I saw this, I actually said, "Heck yeah!" out loud to myself. I can practically taste the flavors in this, Renee!
Heather Schmitt-Gonzalez says
I am totally okay with comfort food year-round, especially this hearty stew. Plus, the nights are still pretty cold around here, so this would help. 😉
Paula-bell'alimento says
Our weather has taken a turn for the worse again so I would so love a bowl of this to warm me up.
The Food Hunter says
I am loving this stew already and I haven't even tried it. I'm a huge barely fan also
Amanda @ The Kitcheneer says
This looks like the perfect hearty one pot meal that I call comfort food! YUM
Martha @ A Family Feast says
This is my idea of pure comfort food!