Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb beef chuck, cut into 1.5-inch cubes
- 2 tsp kosher salt, 1.5 tsp black pepper
- 2 tbsp neutral oil
- 2 large leeks, white and light green parts, sliced
- 3 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste (optional)
- 1 cup pearl barley, rinsed
- 4 cups low-sodium beef broth + 2 cups water
- 2 bay leaves, 4 thyme sprigs
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh dill, plus extra for garnish
Do This
- 1. Pat beef dry; season all over with salt and pepper.
- 2. Heat oil in a heavy pot over medium-high; sear beef in 2–3 batches until deeply browned, about 8–10 minutes total. Remove to a bowl.
- 3. Reduce heat to medium; cook leeks and carrots with a pinch of salt for 5–7 minutes. Stir in garlic and tomato paste for 1 minute.
- 4. Return beef and juices; add broth, water, bay, and thyme. Scrape up browned bits. Bring to a simmer, then cook partially covered for 45 minutes at a gentle simmer (about 185°F).
- 5. Stir in rinsed barley; simmer uncovered 35–45 minutes, stirring occasionally, until barley is tender and the broth thickens.
- 6. Discard bay and thyme; stir in butter and dill. Season to taste.
- 7. Rest 5 minutes; thin with a splash of hot water if needed. Garnish with extra dill and serve hot.
Why You’ll Love This Recipe
- Cozy, one-pot comfort: barley naturally thickens the broth as it cooks.
- Deep, savory flavor from well-seared chuck, sweet leeks, and carrots.
- Bright finish: chopped dill and a knob of butter for a fresh, silky lift.
- Make-ahead friendly and even better the next day.
Grocery List
- Produce: 2 large leeks, 3 medium carrots, 3 garlic cloves, 1 small bunch fresh dill, fresh thyme (or dried), bay leaves
- Dairy: Unsalted butter
- Pantry: Beef chuck (2.5 lb), pearl barley, low-sodium beef broth, neutral oil, kosher salt, black pepper, tomato paste (optional)
Full Ingredients
Beef and Aromatics
- 2.5 lb (1.1 kg) beef chuck, trimmed and cut into 1.5-inch (4 cm) cubes
- 2 tsp kosher salt, plus more to taste
- 1.5 tsp freshly ground black pepper
- 2 tbsp neutral oil (canola, grapeseed, or avocado)
- 2 large leeks, white and light green parts only, thoroughly cleaned and sliced 1/2 inch thick (about 3 cups)
- 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 3 garlic cloves, minced
- 1 tbsp tomato paste (optional, for depth)
Liquid, Grains, and Herbs
- 4 cups (946 ml) low-sodium beef broth
- 2 cups (473 ml) water
- 1 cup (190 g) pearl barley, rinsed until the water runs mostly clear
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
Finish
- 2 tbsp unsalted butter (a generous knob)
- 2 tbsp finely chopped fresh dill, plus extra for serving
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef cubes very dry with paper towels so they sear instead of steam. Season all over with 2 teaspoons kosher salt and 1.5 teaspoons black pepper. Let the beef sit at room temperature while you prep the vegetables (about 10 minutes) to take the chill off, which promotes better browning.
Step 2: Sear the beef in batches
Heat a heavy 5- to 6-quart Dutch oven over medium-high heat. Add the oil; when it shimmers, add about half the beef in a single, uncrowded layer. Sear, turning occasionally, until well browned on at least two sides, 3–4 minutes per batch. Transfer to a bowl and repeat with the remaining beef. Browning should take about 8–10 minutes total. Reduce heat if the fond (brown bits) threatens to scorch.
Step 3: Sweat aromatics and deglaze
Reduce heat to medium. Add the leeks and carrots with a pinch of salt. Cook, stirring, until the leeks are glossy and starting to soften, 5–7 minutes. Stir in the garlic and tomato paste (if using); cook for 1 minute to bloom. Pour in about 1/2 cup of the broth or water and scrape up the browned bits on the bottom of the pot.
Step 4: Build the stew base
Return the beef and any accumulated juices to the pot. Add the remaining broth and the water, along with the bay leaves and thyme. Bring to a simmer over medium heat, scraping the bottom to ensure nothing is sticking.
Step 5: Simmer gently until the beef starts to soften
Adjust heat to maintain a gentle simmer, about 185°F if you check with a thermometer—steady bubbles around the edges, not a rolling boil. Partially cover and cook for 45 minutes, stirring occasionally. This lets the chuck begin to tenderize without toughening.
Step 6: Add the barley and cook until tender
Stir in the rinsed pearl barley. Continue to simmer uncovered, stirring every 10 minutes to keep the barley from settling and sticking. Cook 35–45 minutes, until the barley is plump and tender and the broth has visibly thickened from the barley’s starch. Add a splash of hot water if the stew gets thicker than you like before the barley is fully tender.
Step 7: Finish with dill and a knob of butter
Fish out the bay leaves and thyme stems. Stir in the butter until melted and silky, then fold in the chopped dill. Taste and adjust seasoning with more salt and pepper as needed. The dill should smell fresh and bright against the rich stew.
Step 8: Rest, adjust, and serve
Let the stew rest for 5–10 minutes off the heat to thicken slightly and settle. If it’s thicker than you prefer, loosen with a little hot water. Ladle into warm bowls, garnish with extra dill, and serve hot. Crusty bread on the side is highly recommended.
Pro Tips
- Choose well-marbled chuck; visible streaks of fat translate to tender, succulent bites after a long simmer.
- Rinse pearl barley before cooking to remove dust and excess starch, which keeps the stew silky rather than gluey.
- Keep the simmer gentle (around 185°F). Boiling vigorously can toughen the beef and make the barley burst unevenly.
- Clean leeks thoroughly: slice first, then swish in a bowl of water so grit sinks to the bottom.
- Salt in layers: a little with the vegetables, then adjust at the end after the barley has thickened the broth.
Variations
- Mushroom and Red Wine: Add 8 oz sliced cremini mushrooms with the leeks and deglaze with 1/2 cup dry red wine before adding the broth.
- Smoky Paprika and Tomato: Add 1 tsp smoked paprika with the garlic and use 2 tbsp tomato paste for a deeper, subtly smoky profile.
- Slow Cooker or Pressure Cooker: For slow cooker, sear and sauté as written, then transfer to slow cooker with liquids and barley; cook on Low 7–8 hours. For pressure cooker, reduce liquids to 5 cups total; pressure cook beef and aromatics 25 minutes, quick release, add barley, pressure cook 10 minutes, natural release 10 minutes.
Storage & Make-Ahead
Cool completely, then refrigerate in airtight containers for up to 4 days. The barley will continue to absorb liquid; when reheating on the stovetop over medium-low heat, add water or broth (2–4 tbsp per cup of stew) to loosen to your preferred consistency. Freeze up to 3 months; thaw overnight in the refrigerator before reheating gently. This stew tastes even better the next day as the flavors meld.
Nutrition (per serving)
Approximate: 680 calories; 38 g protein; 44 g carbohydrates; 31 g fat; 7 g fiber; 820 mg sodium. Calculated with 2.5 lb beef chuck, 1 cup pearl barley, 2 tbsp oil, 2 tbsp butter, and low-sodium broth.
