Baked Beef and Barley


Rate this Recipe: 

Average: 5 (1 vote)


1-1/2 pounds stew beef
3 tablespoons vegetable oil
1 medium onion, chopped
5 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 cup pearl barley
1 tablespoon finely chopped fresh parsley, for garnish


Preheat the oven to 350°F. Trim all of the fat from the beef and cut into ½-inch cubes. Heat the oil in a large skillet and sauté the onion. Add the beef cubes and brown them on all sides. Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread.

Cooking & Recipes


4 servings

Preparation Method

Reader Comments

Leave a Comment

The ultimate comfort food!

The ultimate comfort food! This recipe is so easy. It can be converted to a soup or a stew by adding vegetables and more liquid. Fantastic just as is.

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!