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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Season the beef chuck roast with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 3

Sear the beef on all sides until deeply browned, about 4 minutes per side. Remove the beef from the pot and set aside.

Step 4

Dice the yellow onion, slice the carrots into rounds, and chop the celery into small pieces. Mince the garlic cloves.

Step 5

Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.

Step 6

Stir in the minced garlic and 2 tablespoons of tomato paste. Cook for 1 minute until the tomato paste is fragrant.

Step 7

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.

Step 8

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.

Step 9

Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer.

Step 10

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.

Step 11

Remove the bay leaf and shred the beef into bite-sized pieces using two forks.

Step 12

Taste the dish and adjust seasoning with additional salt and pepper if needed.

Step 13

Serve hot, garnished with 2 tablespoons of freshly chopped parsley.

Nutrition Facts

Serving size	2816 grams (2816.0g)

Amount per serving	% Daily Value*
Calories	3686

Total Fat 215.10g	276%
Saturated Fat 78.70g	394%
Polyunsaturated Fat 2.90g
Cholesterol 680mg	227%
Sodium 9103mg	396%
Total Carbohydrate 207.00g	75%
Dietary Fiber 43.30g	155%
Total Sugars 24.50g
Protein 200.30g	401%

Vitamin D 0IU	0%
Calcium 393mg	30%
Iron 35mg	192%
Potassium 5325mg	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.

Source of Calories

Fat: 54.3%

Protein: 22.5%

Carbs: 23.2%