Name: Beef and Barley Stew – Classic Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: European
Ingredients: 600 g beef shanks, cut into ~2.5 cm pieces; Sea salt, to taste; 3 tablespoons extra-virgin olive oil, divided; 50 g smoked diced bacon; 1 small yellow onion, diced; 2 large carrots, peeled and diced (or 3–4 small, 250–300 g); 3 celery ribs, diced; 1 small parsnip, peeled and diced (optional); 2 potatoes, peeled and cubed (250–300 g); 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons fresh thyme leaves; 8 cups beef broth (2 litres); 250 g pearl barley, rinsed; Freshly ground black pepper, to taste; Finely chopped fresh flat-leaf parsley, for serving (optional)

Description

This hearty Beef and Barley Stew is a comforting classic loaded with tender beef, smoky bacon, root vegetables, and chewy pearl barley simmered in rich beef broth—perfect for cold days and cozy nights.

Ingredients

Units Scale

600 g beef shanks, cut into ~2.5 cm pieces
Sea salt, to taste
3 tablespoons extra-virgin olive oil, divided
50 g smoked diced bacon
1 small yellow onion, diced
2 large carrots, peeled and diced (or 3–4 small, 250–300 g)
3 celery ribs, diced
1 small parsnip, peeled and diced (optional)
2 potatoes, peeled and cubed (250–300 g)
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
8 cups beef broth (2 litres)
250 g pearl barley, rinsed
Freshly ground black pepper, to taste
Finely chopped fresh flat-leaf parsley, for serving (optional)

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Instructions

Season beef shank pieces with salt.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
Add remaining 2 tablespoons of olive oil to the pot. Add diced bacon and cook until browned and crisp.
Add onion, carrots, celery, and parsnip (if using). Sauté for 5–7 minutes until the vegetables begin to soften.
Add garlic, tomato paste, and thyme. Cook for 1–2 minutes, stirring constantly.
Return the browned beef to the pot. Add potatoes, beef broth, and pearl barley. Stir well to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and barley is cooked through.
Season with freshly ground black pepper and additional salt to taste.
Serve hot, garnished with fresh parsley if desired.

Notes

Stew thickens as it sits; add a splash of broth or water when reheating.
For deeper flavor, deglaze the pot with a splash of red wine after browning the meat.
Can be frozen in portions for make-ahead meals.
Parsnip adds a hint of sweetness—leave out if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 38 g
Cholesterol: 80 mg