Southwest Barley Stew Recipe

Southwest Barley Stew Recipe photo by Taste of Home

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Add zip to supper by serving your family this Southwestern-style stew shared by the National Barley Foods Council. It's a zesty change of pace from the traditional beef stew.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

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Southwest Barley Stew Recipe

Prep: 20 min. Cook: 1 hour

Yield: 12 Servings

20 60 80

Ingredients

1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 tablespoons canola oil
2 quarts beef or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup medium pearl barley
1 cup lentils
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Directions

In a soup kettle or Dutch oven, saute onion, celery and garlic in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender, stirring occasionally. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 176 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 647 mg sodium, 27 g carbohydrate, 9 g fiber, 8 g protein.

Originally published as Southwest Barley Stew in Country Woman July/August 1999, p40

Light-Bodied Red Wine

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

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Southwest Barley Stew

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(1-1) of 1 reviews

Reviewed on Sep. 12, 2008 by welshone

This is the most delicious, heartiest stew we've ever tried. It's a HUGE hit at our house...we make it all the time! The barley is scrumptuous, and the recipe is very flavorful and easy. This is a real winner!