Beef, Barley & Vegetable Stew

Sharing is caring!

This is a delicious, hearty beef stew that has long been one of our favorites. You’ll need a 6 qt or larger crock­-pot and a skillet or dutch oven to caramelize the onions. The first step involves cooking the roast. I generally use a chuck roast or arm roast for this meal.

Beef, Barley & Vegetable Stew

This is my mom’s recipe and is the best beef and barley stew I’ve ever had!
5 from 1 vote
Print Pin Rate
Cuisine: Traditional Recipes
Prep Time: 1 hour
Cook Time: 9 hours
Total Time: 10 hours
Servings: 24 People
Author: Kim Gilbert


For the Roast

  • 2 lbs Beef Chuck Roast
  • 1 Onion (cut into quarters)
  • 3 Bay Leaf
  • 4 cloves garlic
  • 2 stalks Celery (cut into 6 inch pieces)
  • 2 Carrot (cut into 6 inch pieces)

For the Stew

  • 4 large Potato (peeled, cut into one inch chunks and baked)
  • 1 Onion (chopped and caramelized)
  • 2 stalks Celery (chopped fine)
  • 16 oz Frozen Mixed Vegetables (peas, corn, carrots)
  • 4 cups Barley (precooked unless using the hulled varieties­­)
  • 1 oz Port (optional but brings out the flavor­­may substitute red wine)
  • 1 oz Dry Red Wine
  • 2 tbsp Beef Bullion (I use Better than Bullion Organic Beef)
  • 1 tbsp Mushroom Bullion (I use Better than Bullion Organic Mushroom)
  • 1 tsp Dried Mustard
  • 1/2 tsp Ground Celery Seed


Cooking the Roast

  • Place the roast, onion, bay leaves, garlic cloves, celery and carrots in your crock-­pot. Add enough water to cover.
  • Set on low and cook overnight or until roast pulls apart easily with fork (6 - ­8 hours)

Preparing the Stew

  • Remove the roast from the crock­-pot and allow to rest on a cutting board.
  • Remove the cooked vegetables from the broth and puree in a blender (Vitamix). Then add the bullion, dried mustard and celery seed and blend lightly until combined. Add the broth mixture back into your crock­-pot.
  • Shred beef into small pieces and add back into crock­-pot
  • Dice and caramelize your onion and add into crock-pot
  • Add in your mixed vegetables, celery, carrots, potatoes and pre-­cooked grains.
  • Finally, add the red wine and port. Mix to combine.
  • Simmer on low for approximately 1 hour.


For Barley (may also substitute Kamut  or Wheatberries)
Alternately you may cook potatoes along with the beef roast. I recommend adding the potatoes cut into quarters about half way through cooking. This is best achieved if you start the roast early in the morning and have the meal ready for dinner!
This is one of our favorite freezer meals. The flavors really pop in this stew the following day or after being frozen.


Calories: 199kcal | Carbohydrates: 27g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 52mg | Potassium: 353mg | Fiber: 6g | Sugar: 1g | Vitamin A: 37% | Vitamin C: 4% | Calcium: 2.9% | Iron: 11.7%

Leave a Comment