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Beef with Mushrooms and Barley

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This recipe for beef with mushroom and barley only takes a few minutes to put together and then the oven does the rest of the work to deliver a nutritious, delicious dinner.

beef with mushroom and barley

I love one-pot meals, whether it is a stir-fry, crock-pot or casserole and this one-pot meal is full of tender chunks of seared beef, whole meaty mushrooms, firm, chewy grains of barley, fresh vegetables and herbs.   A flavorful beefy-wine broth is added and it is all simmered together in a low temperature oven and served at the table directly from the pot.   

This recipe would be a good candidate for a crock-pot as well.

The Ingredients

  • Mushrooms. We are using dried mushrooms and fresh mushrooms. The dried mushrooms add an additional layer of flavor and richness to the dish.
  • Beef. We used a chuck roast (like the kind of meat that is usually used for pot roast). You can use any kind of beef you have on hand.
  • Fresh Veggies: Onion, fennel, carrots.
  • Fresh herbs and garlic.
  • Beef broth.
  • Red wine. You don’t have to purchase an expensive wine. There are plenty of affordable wines that are great for cooking with.
  • Barley. Select pearl barley for a faster cooking time.
Beef with Mushrooms and Barley

Recipe Tips

  • Rehydrate the dried mushrooms for at least 20 minutes.
  • Sear the beef in batches. It may seem like an extra step that some people may want to skip but it makes a big difference in the flavor. Searing the beef will caramelize the outside of the beef chunks and add richness to the dish.
  • Don’t clean the pot out after you sear the beef. If there are bits of beef that get stuck on the bottom of the pot, leave them there. When you add the liquid, the beef bits will loosen and blend in, giving the mixture more flavor.
Beef with Mushrooms and Barley

More easy, one-pot meals to explore:  Halibut Provencal,       Coq Au Vin,       Gumbo

This recipe has been adapted from: One Pot of the Day by Kate McMillan

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Beef with Mushrooms and Barley

Beef with Mushrooms and Barley

This one-pot meal is full of tender chunks of seared beef, whole meaty mushrooms, firm, chewy grains of barley, fresh vegetables and herbs.
5 from 7 votes
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Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 570kcal
Author: Pat Nyswonger


  • 1 ounce of dried mushrooms
  • 2 cups of boiling water
  • 2 tablespoons coconut or olive oil
  • 2 1/2 pounds beef chuck roast trimmed of fat and cut into 2-inch chunks
  • 1 large onion chopped
  • 4 cloves garlic minced or crushed
  • 1 pound small crimini mushrooms cleaned and trimmed
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup pearl barley
  • 3 carrots each 6-7 inches long chopped
  • 1 medium fennel trimmed, core removed and chopped
  • Salt and pepper to taste
  • Fresh rosemary thyme or parsley for garnish


  • Add the dried mushrooms to a dish and cover them with the boiling water. Allow them to soak and rehydrate for 20 minutes. Drain the mushrooms through a fine mesh strainer into another bowl, reserving the soaking liquid. Rinse the mushrooms under cold water while still in the strainer, drain and give them a medium-chop. Reserve
  • Preheat the oven to 300°F
  • In a large heavy-bottomed, lidded pot or Dutch oven over medium-high heat, add the oil and when it has heated add one-third of the beef chunks and sear, turning frequently, on all sides until browned, 8-10 minutes. As each batch browns, transfer to a plate and set aside.
  • Add the onions and garlic to the pot and cook just until the onions begin to soften, 5-7 minutes. Add the rehydrated mushrooms and the fresh mushrooms. Reduce the heat to medium and cook for another 5 minutes, stirring frequently.
  • Add the reserved liquid from the dried mushrooms along with the beef broth and red wine. Scrape the bottom of the pot to loosen any cooked-on bits chopped thyme, rosemary and parsley. Add the seared beef pieces and stir to combine. Cover with the pot lid and transfer to the preheated oven and cook for 2 hours.
  • Stir in the barley and one cup of water, continue cooking in the oven with the lid on the pot, for 1 hour. Add the carrots, fennel and seasoning and cook for an additional 30 minutes.
  • Transfer the pot to the table and serve in shallow dishes garnished with fresh herbs.


Serving: 1 | Calories: 570kcal | Carbohydrates: 18g | Protein: 51g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 528mg | Fiber: 3g | Sugar: 5g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating


Thursday 31st of December 2015

This reminds me of a beef and barley stew my mom makes! Don't tell her, but I think I like your version better, haha. She uses ground beef, but I love how you used a chuck roast. Also love your addition of mushrooms and wine!

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