Braised Beef with Barley
Warm, hearty, and oh-so-satisfying, Braised Beef with Barley is the ultimate one-pot comfort food that combines tender, slow-cooked beef chuck roast with the nutty richness of pearl barley. This rustic recipe is simmered with fragrant aromatics like garlic, onion, and celery, and elevated with hints of tomato paste, red wine, and earthy thyme for a depth of flavor that feels gourmet yet approachable. Perfect for feeding a crowd, this dish cooks low and slow, creating melt-in-your-mouth beef and perfectly tender barley in a rich, savory broth. Serve it steaming hot and garnished with fresh parsley for a wholesome, cozy dinner that’s perfect for chilly evenings. Whether you're looking for a new family favorite or a crowd-pleasing meal, this Braised Beef with Barley delivers comfort and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley
Instructions
Season the beef chuck roast with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef on all sides until deeply browned, about 4 minutes per side. Remove the beef from the pot and set aside.
Dice the yellow onion, slice the carrots into rounds, and chop the celery into small pieces. Mince the garlic cloves.
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and 2 tablespoons of tomato paste. Cook for 1 minute until the tomato paste is fragrant.
Pour in 1 cup of dry red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
Add the seared beef back to the pot along with 4 cups of beef broth, 1 cup of pearl barley, 1 teaspoon of dried thyme, and 1 bay leaf. Stir to combine.
Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer.
Cover the pot with a lid and let the beef braise for 2.5 to 3 hours, or until the beef is fork-tender and the barley is cooked through. Stir occasionally to prevent sticking.
Remove the bay leaf and shred the beef into bite-sized pieces using two forks.
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with 2 tablespoons of freshly chopped parsley.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9103 mg | 396% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 24.5 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 5325 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
