Classic Beef & Pearl Barley Stew
A hearty, comforting stew featuring tender beef and chewy pearl barley. Packed with classic mirepoix vegetables and rich broth for a deeply satisfying meal.
Prep
15 min
Cook
90 min
Total
105 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
90 min
Total
105 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Knife and cutting board
Time saver
Storage: This stew tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days, adding a splash of water when reheating as the barley will continue to absorb liquid.
Do these three things first
- 1Prep cup pearl barley (rinsed), medium carrots (diced), stalks celery (diced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Place a large heavy-bottomed pot or Dutch…
- 01
Place a large heavy-bottomed pot or Dutch…
Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add a drizzle of olive oil.
Tap card to mark done - 02
Generously season the stew beef cubes with…
Generously season the stew beef cubes with salt and black pepper. Add them to the pot and sear for 4 to 5 minutes, turning occasionally, until browned on all sides.
Look for: browned on all sides
Tap card to mark done - 03
Lower the heat to medium
Lower the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for about 5 minutes until the onions become translucent, scraping up any browned bits from the bottom of the pot.
Look for: the onions become translucent, scraping up any browned bits from the bottom of the pot
Tap card to mark done - 04
Stir in the dried thyme and cook…
Stir in the dried thyme and cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Pour in the low-sodium beef broth and…
Pour in the low-sodium beef broth and water. Stir in the rinsed pearl barley and drop in the dried bay leaf.
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Bring the stew to a boil
Bring the stew to a boil, then reduce the heat to low, cover, and gently simmer for 75 to 90 minutes, or until both the beef and barley are very tender.
Look for: both the beef and barley are very tender
Tap card to mark done - 07
Remove the bay leaf
Remove the bay leaf, taste the broth, and add a final pinch of salt and pepper if needed before serving.
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