Beef Barley Stew
Turn leftover pot roast into a rich and hearty beef barley stew in just one hour. Made with pearl barley, fresh herbs, and tender vegetables.
Post and recipe update on 3/30/26
I have a hard time letting good leftovers go to waste, especially when it comes to pot roast.
After Christmas Eve dinner, I had a container full of tender beef and plenty of the rich cooking liquid it simmered in (you can find that recipe HERE) but honestly, reheating it just didn't feel exciting enough.
So I gave it a second life in this hearty beef barley stew.
This recipe brings all that cozy nostalgia together with a simple modern shortcut. Instead of starting from scratch, we're using leftover pot roast and some of the flavorful cooking liquid to build deep, slow-simmered flavor in a fraction of the time. Add pearl barley, mushrooms, fresh herbs, and hearty vegetables, and you've got a stew that tastes like it's been cooking all day, only ready in about an hour.
Try my Chicken Barley Soup (with rotisserie chicken) for another simple, but fun twist on a classic.
Ingredients You Need
- Leftover pot roast - Tender, slow-cooked beef that helps this stew come together quickly.
- Aromatics (onion, celery, garlic) - A classic foundation for great soups and stews.
- Vegetables (carrots, mushrooms, frozen peas) - These veggies offer a nice balance of texture, savoriness, and sweetness.
- Pearl barley is nutty, slightly chewy, and thickens the stew. It also cooks faster than hulled barley.
- Tomato paste adds a concentrated richness.
- Chicken broth - A lighter broth that balances the richness of the beef, however you can use all beef broth.
- Pot roast cooking liquid - If you have it then use it. It's packed with slow-cooked flavor that really enhances the broth.
- Fresh herbs (rosemary, thyme, and parsley) - Dried herbs will also work.
How To Make Beef Barley Stew
- Step One- Heat a large soup pot to medium heat and add olive oil. Sauté onions, celery, and carrots for 5-minutes, then stir in garlic and mushrooms. Cook just until mushrooms start to soften.
Step Two- Stir in tomato paste and fresh herbs. Allow to cook 1-2 minutes to bloom the flavors, then stir in leftover pot roast and pearl barley.
- Step Three- Add the chicken broth, pot roast cooking liquid, and water to the pot. Bring to a boil, then place the lid on and turn the heat down to simmer for 40-50 minutes until barley is tender. Stir in peas and parsley and it's ready to serve.
Ang's Helpful Tips For The Best Barley Stew
- Use leftover gravy or cooking liquid- Either one of these options will work great for this recipe. If you don't have extras from your pot roast, just use a quality beef stock.
- Pearl barley is cooked when it's tender but still slightly chewy. Taste a few grains to make sure they're soft, and keep an eye on it near the end so it doesn't get mushy.
- Barley absorbs the liquid- As the stew sits, the barley will soak up the cooking liquid. You can always add more broth or water to thin it out.
Can I use Ground Beef Instead Of Pot Roast?
Yes! However, the flavors will be slightly different from a slow cooked roast. Cook ground beef and drain grease. Proceed with the rest of the steps.
What Is The Difference Between Pearl Barley and Hulled Barley?
Hulled barley takes longer to cook and become tender. It still has the bran layer intact. Pearl barley cooks faster since the bran layer is partially removed and the flavor is more mild. I prefer the texture and flavor of pearl barley but you can certainly use hulled barley in this recipe.
Serving Suggestions
Our absolute favorite thing to serve alongside any soup or stew is some sort of bread or biscuit to sop up the yummy liquid. Here are some easy favorites:
- Lighter Buttermilk Biscuits
- 1-Hour Buttermilk Rolls
- Crispy Parmesan Cheese Toast
- English Muffin Garlic Bread
Try These Fantastic Beef Soups and Stews Next!
- Easy Stovetop Beef Stew
- Mom's Hamburger Soup
- Slow Cooker Beef Stew
- Guinness Irish Beef Stew Over Creamy Mashed Potatoes
- Cabbage Roll Soup
- Stuffed Pepper Soup
Beef Barley Stew
Equipment
- large soup pot with fitted lid
Ingredients
- 2 tablespoon olive oil
- ½ cup yellow onion, diced
- 2 large celery stalks, diced
- 4 medium carrots, diced
- 6 ounces cremini or baby Bella mushrooms, sliced or quartered
- 2-3 garlic cloves, minced
- 2 tablespoon tomato paste
- 1 tablespoon fresh rosemary, chopped fine or use 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme pulled off stems or use 1 teaspoon dried thyme
- 3 cups leftover pot roast cut in cubs or shredded
- 1 cup uncooked pearl barley, rinsed under cold water
- 4 cups chicken broth, low sodium
- 2 cups leftover cooking liquid from roast beef or use quality beef broth
- 1 ½ cups water
- 1 cup peas, frozen or thawed
- ¼ cup flat leaf Italian parsley, chopped
- salt and pepper to taste
Instructions
- Heat a large soup pot with olive oil over medium heat. Add onions, celery, and carrots. Cook 5-minutes to slightly soften.
- Stir in mushrooms and garlic and cook until mushrooms start to soften and brown, about 5-minutes.
- Add tomato paste and fresh herbs and combine with the veggies. Cook 1-minute to bloom the flavors.
- Stir in barley and leftover pot roast, then add all the liquid- chicken broth, pot roast cooking liquid, and water.
- Turn the heat up to high and bring the liquid to a boil. Place the lid on and turn the heat down to low. Simmer for 40-50 minutes or until the barley is soft but has a slight chew in the center.
- Stir in peas and parsley and taste for salt and pepper. Serve and enjoy!
Notes
- Store in an airtight container in the refrigerator up to 4 days.
- Freeze stew in freezer safe containers up to 3 months. Thaw, reheat gently in a soup pot or in the microwave.
Nutrition
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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!
I'm so glad you loved it! Thank you for the comment, Jen!