Beef-Barley Stew

Most beef-barley stew lives on the stovetop. This one is a casserole-pan version, baked covered in the oven so the pearl barley absorbs the beef stock and tomato juices into chubby, tender grains without needing constant stirring.

The water chestnuts are an unexpected addition. They go in undrained, and their canning liquid contributes a faint sweetness that softens the tomato acidity. They also stay crunchy through the bake, giving each bite a textural pop against the soft barley and braised beef.

Ground beef is the budget-friendly cut here. Brown it well first with the onions, those crispy edges and rendered fond are where the deepest savory flavor lives. Drain off the grease before everything goes into the casserole or the stew turns oily.

The two-stage bake matters: barley needs the first 30 minutes to start hydrating in the broth, then the frozen vegetables go in for the second half so they don’t overcook into mush.

Kitchen Tips

• Use extra-lean ground beef as called for. Fattier blends release more grease into the stew, and once it’s in the oven you can’t drain it off.
• Pearl barley needs to be fully covered by liquid throughout cooking. If your casserole looks dry at the halfway point, add a half cup of warm beef stock.
• Tear the canned tomatoes by hand once they’re in the casserole. They break down into ragged chunks that thicken the broth better than uniform diced tomatoes.

Variations

• Swap ground beef for stew meat (cubed chuck) and brown in batches. Increases the cook time by about 30 minutes but builds richer flavor.
• Add a tablespoon of Worcestershire sauce and a bay leaf for deeper savory notes.
• Use a frozen “soup vegetable” mix that includes carrots, peas, corn, and beans for the most variety.