Hearty Beef Barley Parsnips (Printable)
Rich, comforting blend of beef, barley, parsnips, and vegetables simmered to tender perfection.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, sliced
08 - 1 cup cremini or button mushrooms, quartered (optional)
09 - 1 can (14 oz) diced tomatoes, drained
→ Grains & Legumes
10 - 3/4 cup pearl barley, rinsed
→ Liquids
11 - 6 cups low sodium beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
→ Herbs & Spices
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
18 - 1/2 tsp black pepper
19 - 1 tsp salt, or to taste
20 - Chopped fresh parsley, for garnish
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches on all sides. Transfer to a plate.
02 - In the same pot, add diced onion and minced garlic. Cook for 2 minutes until fragrant.
03 - Add sliced carrots, chopped parsnips, sliced celery, and mushrooms if using. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste and cook for 1 minute. Return browned beef and any juices to the pot.
05 - Add diced tomatoes, rinsed barley, beef broth, water, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until beef and barley are tender.
07 - Remove bay leaves. Adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- It's a one-pot meal that feels fancy enough to serve to people but simple enough to make on a Wednesday night.
- The parsnips add a subtle sweetness that balances the earthy barley in a way that just works.
- This stew tastes even better the next day, so it's perfect for batch cooking or bringing to friends who need feeding.
02 -
- Don't skip browning the beef—it's the difference between a stew that tastes flat and one that tastes rich and intentional.
- Low sodium broth is non-negotiable because the stew reduces as it cooks and flavors concentrate, which means regular broth will become too salty.
- The stew will thicken as it sits, so if it seems a bit soupy at the end, that's actually perfect.
03 -
- Brown your beef in batches rather than all at once—crowding the pan drops the temperature and you'll end up steaming instead of searing.
- If you want deeper flavor, caramelize your onions for a few minutes before adding garlic rather than cooking them together.