Roast beef and barley stew

Pearl barley, vegetables, and leftover roast beef make a slow-simmered one-pot stew.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 45 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large lidded casserole, wooden spoon, knife. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: olive oil: 15 ml (1 tbsp); onion, diced: 150 g (5 oz); carrots, diced: 200 g (7 oz); celery, diced: 150 g (5 oz); pearl barley: 180 g (6½ oz); beef broth: 1.2 litres (5 cups); thyme leaves: 5 g (1 tbsp); cooked roast beef, diced: 350 g (12 oz); parsley, chopped: 10 g (⅓ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• olive oil — 15 ml / 1 tbsp
• onion, diced — 150 g / 5 oz
• carrots, diced — 200 g / 7 oz
• celery, diced — 150 g / 5 oz
• pearl barley — 180 g / 6½ oz
• beef broth — 1.2 litres / 5 cups
• thyme leaves — 5 g / 1 tbsp
• cooked roast beef, diced — 350 g / 12 oz
• parsley, chopped — 10 g / ⅓ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook onion, carrots, and celery in olive oil for 8 minutes until softened.

Step 2

Add pearl barley, beef broth, and thyme. Bring to a boil, cover, then simmer for 30 minutes, stirring once or twice.

Step 3

When barley is tender with a little bite, add cooked roast beef and simmer for 5 minutes until steaming.

Step 4

Stir through parsley and serve when the broth is thickened slightly by the barley.

Cooking and safety check

Reheat cooked roast beef in the stew until it is steaming hot throughout. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cooked farro instead of pearl barley; both contain gluten. Leek replaces celery. Cooked lamb replaces roast beef. Use vegetable broth for a lighter base, noting the dish still contains beef.

• Use cooked farro instead of pearl barley; both contain gluten.
• Leek replaces celery.
• Cooked lamb replaces roast beef.
• Use vegetable broth for a lighter base, noting the dish still contains beef.

Allergen notes

This recipe contains or may contain gluten, celery may be present in packaged stock. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• If barley is still firm, simmer it longer before adding beef.
• Add broth if barley absorbs too much liquid.
• Dice beef evenly so it warms at the same rate.

Leftovers and storage

Cool quickly and refrigerate for up to 3 days. Reheat with extra beef broth until bubbling and steaming.

Serving ideas

These sides and finishes suit roast beef and barley stew without changing the recipe itself.

• Buttered cabbage
• Sourdough
• Horseradish

Frequently asked questions

Should barley be soaked?

Pearl barley does not require soaking.

Can I freeze it?

Yes, freeze cooled stew for up to 3 months.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.