Beef and Barley Skillet with Mushrooms
Beef Barley Skillet
A hearty stovetop skillet with browned beef, tender barley, mushrooms, onions, and herbs simmered together in a savory broth.
This beef and barley skillet takes the comfort of a long-simmered soup and turns it into a one-pan dinner with a spoonable, risotto-like texture. Browning the beef first gives the broth a deeper flavor, while mushrooms bring an earthy base that suits the barley naturally.
Pearled barley is the right choice here because it cooks reliably on the stovetop and absorbs broth without becoming heavy. It should be tender but still a little chewy, with just enough liquid left in the pan to coat the grains and beef.
The recipe works well for a weeknight when you want something substantial without using the oven. A final rest off the heat lets the barley finish absorbing the broth, and parsley or a small knob of butter at the end keeps the skillet from tasting flat.
Serve it straight from the pan with a green salad, roasted carrots, or crusty bread. Leftovers reheat nicely with a splash of broth or water to loosen the barley.
Nutrition (per serving)
Directions
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1
Pat the beef dry, then season it all over with 1 teaspoon salt and the black pepper.
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2
Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the beef in a single layer and brown for 2 to 3 minutes per side, working in batches if needed. Transfer the beef to a plate.
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3
Add the remaining 1 tablespoon olive oil to the skillet. Stir in the mushrooms and cook for 6 to 8 minutes, until they release their liquid and begin to brown.
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4
Add the onion, carrot, and remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, scraping up browned bits, until the onion softens.
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5
Stir in the garlic, tomato paste, thyme, and rosemary. Cook for 1 minute, until the tomato paste darkens slightly and the garlic smells fragrant.
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6
Add the barley and stir for 1 minute to coat the grains in the mushroom mixture.
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7
Pour in the beef broth and Worcestershire sauce, then return the beef and any juices to the skillet. Bring to a boil, reduce the heat to low, cover, and simmer for 32 to 38 minutes, stirring occasionally, until the barley is tender.
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8
Uncover the skillet. If the mixture is soupy, simmer for 3 to 5 minutes more; if it looks dry before the barley is done, add a splash of broth or water.
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9
Turn off the heat and stir in the butter. Rest for 5 minutes, then fold in the parsley and adjust salt and pepper before serving.
Ingredients
- Beef Chuck or Sirloin Steak, cut into 1-inch pieces:1 lb
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Olive Oil:2 tbsp
- Cremini Mushrooms, sliced:10 oz
- Yellow Onion, diced:1 medium
- Carrot, diced:1 medium
- Garlic Cloves, minced:3 cloves
- Pearled Barley, rinsed:1 cup
- Beef Broth:3 cups
- Worcestershire Sauce:1 tbsp
- Tomato Paste:1 tbsp
- Fresh Thyme Leaves:1 tsp
- Fresh Rosemary, finely chopped:1/2 tsp
- Unsalted Butter:1 tbsp
- Fresh Parsley, chopped:2 tbsp
Tips & Notes
- Use a wide skillet with a tight-fitting lid so the barley cooks evenly without losing too much liquid.
- For the best browning, avoid crowding the beef; brown it in two batches if the skillet is not large enough.
- If using quick-cooking barley, start checking the skillet after 18 minutes and reduce the broth slightly.
- Reheat leftovers gently with a few tablespoons of broth or water because barley thickens as it sits.
