Beef Barley Stew with Roasted Vegetables

Stews have been an important food for most of the world’s people for thousands of years. They are wonderful concoctions, savored for their flavorful combinations as well as their reminders of home and family.

Geographical location plays a big role in how beef stews are made from different regions. In areas where the cold season is longer, the stew will usually be thicker in sauce, cooked longer and have heavier or more flavorful ingredients. In areas that have a warm climate, stews will be a lot spicier in flavor for inducing perspiration to cool the body.

In the Western world, meat stews are categorized as ‘brown’ or ‘white’. This means that the meat is browned in fat before liquid is added for brown stew; meat for the white stew is not cooked in fat before liquid is added.

The culinary history of both Canada and the United States includes numerous examples of stews brought by European settlers. Beef stews have been the most popular recipes among this legacy. In addition to being versatile in their ingredients, stews can also be used as filling for pastry shells, over mashed potatoes, rice or biscuits.

Brion and I have always enjoyed the combination of beef and barley. To my knowledge, the idea originated from the ‘Scotch Broth’ soup. In today’s particular stew the vegetables are roasted, using their natural sugars to caramelize, helping to create additional flavor in the stew.


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Beef Barley Stew with Roasted Vegetables
  1. In a large bowl, combine flour, 1/4 tsp salt & 1/4 tsp pepper. Add meat; toss to coat. In a Dutch oven heat 1 Tbsp olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 Tbsp oil & remaining meat.
  2. Add onion, garlic & thyme to Dutch oven. Cook & stir for 3 minutes. Add 1 3/4 cups broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add remaining beef broth & water. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
  3. Preheat oven to 375 F. In a shallow roasting pan combine potatoes & carrots and/or parsnips. Drizzle with the remaining 2 Tbsp oil; sprinkle with 1/4 tsp each salt & pepper. Toss to coat. Roast, uncovered, for 35 - 45 minutes or until vegetables are tender & lightly browned, stirring once or twice.
  4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender.Stir in roasted vegetables. If desired, sprinkle with fresh parsley.
Recipe Notes
  • Stew can be placed in an airtight container, covered & refrigerated for up to 3 days or frozen for up to 2 months.

One thought on “Beef Barley Stew with Roasted Vegetables”

  1. An outstanding share! I’ve just forwarded this onto a coworker who was doing a little homework on this. And he in fact ordered me dinner due to the fact that I discovered it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending time to discuss this topic here on your web site.

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