Pot Roast Stew with Pearl Barley

Pot Roast Stew with Pearl Barley

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I made the most delicious melt-in-your-mouth pot roast for Christmas Eve dinner. The roast cooked for hours with mushrooms, onions and a creamy no fuss gravy. It was so good! Check out the recipe here. I doubled the ingredients to accommodate the size of my family, but I ended up with more than enough. As I was packing up the leftovers in containers, I knew exactly what I wanted to do with all that tender meat and gravy. Can you take a guess?😜

Beef stew is one of those meals that takes me straight back to my childhood. I can still smell the meat searing before my mom added onions, carrots, potatoes and broth. She’d slow cook it for hours, and by dinner time, we had a big pot of cozy goodness with a side of biscuits.

This beef stew recipe I’m sharing with you today is out of this world yummy. With just a few steps, this stew comes together in about an hour. I traded in the potatoes for pearl barley and added in some fresh mushrooms and herbs. I even used the leftover gravy to give the broth a rich deep flavor. Heavens have mercy, it is good. If you’re looking to use up that leftover pot roast, and don’t forget the gravy, you need to try this recipe.

Let’s eat!🤍

Pot Roast Stew with Pearl Barley

A prefect stew to use up that leftover pot roast. Tender pearl barley with fresh mushrooms and herbs is a delicious pot of cozy goodness.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6 people


  • 1 Large Pot


  • 2 tbsp olive oil
  • 3 cups leftover pot roast cut in cubs or shredded
  • 1 cup pearl barley
  • 4 cups chicken broth, low sodium
  • 2 cups water
  • 3/4 cup leftover gravy If you don't have leftover gravy replace the 2 cups of water with chicken broth
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 4 celery stalks, diced
  • 4 carrots, diced
  • 1 8oz package, cremini mushrooms, quartered
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp fresh rosemary, chopped fine
  • 1 tbsp fresh thyme pulled off stems
  • 1/4 cup flat leaf Italian parsley
  • salt and pepper to taste


  • In a large soup pot over medium heat, add olive oil and onion. Cook just until onions start to soften.
  • Add garlic, celery, carrots, mushrooms, and a sprinkle of salt and pepper. Cook just until mushrooms start to soften; about 5 minutes.
  • Add rosemary, thyme and tomato paste. Cook 2 minutes. (cooking the tomato paste for a couple minutes before adding the liquid really boosts the flavor of any dish your making)
  • Add Pearl Barley and cook for 1 minute incorporating all the flavors.
  • Add the meat, peas, chicken broth, water, and gravy. Season with a little salt and pepper. You can always add more after it's cooked.
  • Bring to a boil and stir. Reduce heat to simmer and put a lid on. Cook for 50 minutes or until barley is tender but not mushy. You want a little bite in the center. Add the fresh parsley and serve.
Keyword Beef stew, Pearl Barley, Pot Roast, Stew

2 thoughts on “Pot Roast Stew with Pearl Barley”

  • 5 stars
    Loved this recipe! I served this to my family and friends with some sweet rolls. Perfect flavor combination for a mid-winter dinner. Thank you, Angela, for making great recipes so easily accessible!

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