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Beef Barley Stew Recipe

Beef Barley Stew Recipe photo by Taste of Home

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On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan

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Beef Barley Stew Recipe

Prep: 20 min. Cook: 6 hours

Yield: 6-8 Servings

20 360 380

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons canola oil
4 cups water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley

Directions

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 299 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 896 mg sodium, 32 g carbohydrate, 7 g fiber, 21 g protein.

Originally published as Beef Barley Stew in Taste of Home August/September 1998, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Beef Barley Stew

Beef Barley Stew

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Reviewed on Jan. 04, 2013 by nicholeandtravis

Very tasty, comforting, basic recipe. My husband thought it was perfect. I would like to jazz it up a little with some red wine and spices for myself. Will make it again both ways.

Reviewed on Jan. 03, 2013 by pattym919

Very good! I substituted baby butter beans for the green beans and used beef broth instead of just water. My family loved it!

Reviewed on Dec. 14, 2012 by MissyAlora

It was good. I'd add a little more liquid to it next time because it was a bit to thick for us.

Reviewed on Sep. 26, 2012 by RiverCityGal

After working outdoors all day, it was wonderful to come in and feast on this delicious stew! I added one more cup of water and deleted the canola oil. With a warm corn muffin, it was a perfect meal!

Reviewed on Jan. 06, 2011 by Fuddge

Everyone loved it. I added 2 Tblsp. Capers.

I love capers and I use them a lot .

Reviewed on Nov. 21, 2010 by mehalv

This recipe was good, but it was a bit on the bland side. Okay, but not amazing.

Reviewed on Sep. 28, 2010 by skipperstrucking

great recipe. I doupled the amount of barley because I realy like it. Other than that, I made by the recipe. It does make alot. I can't wait to have it again tonite.

Reviewed on Mar. 18, 2010 by zonicray

Great recipe!

Reviewed on Jan. 30, 2009 by sandyscott

Reviewed on Jan. 16, 2009 by Ewwwwlala

We loved this recipe! Then we put in fresh mushrooms instead of corn and it became a family favorite!

Reviewed on Jan. 06, 2009 by PierceSM

So easy and a great winter dish!

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