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Barley Beef Stew Recipe

Barley Beef Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
    Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6-8 servings.

Nutritional Facts

1-1/4 cup: 299 calories, 10g fat (3g saturated fat), 53mg cholesterol, 896mg sodium, 32g carbohydrate (8g sugars, 7g fiber), 21g protein

Reviews for Barley Beef Stew

Sort By :
MY REVIEW
Reviewed Dec. 10, 2014

"Great stew!! I used round steak & would definitely add more liquid next time. But it was delicious!!"

MY REVIEW
Reviewed Oct. 21, 2013

"Campbell's canned Beef & Barley soup was one of my favorites growing up. This is like an up-scale adult version (now that I can cook). Made it over the weekend and reheated for week-night dinner.Yummy"

MY REVIEW
Reviewed Jan. 4, 2013

"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."

MY REVIEW
Reviewed Jan. 3, 2013

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

MY REVIEW
Reviewed Dec. 14, 2012

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

MY REVIEW
Reviewed Sep. 26, 2012

"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!"

MY REVIEW
Reviewed Jan. 6, 2011

"Everyone loved it. I added 2 Tblsp. Capers.

I love capers and I use them a lot ."

MY REVIEW
Reviewed Nov. 21, 2010

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

MY REVIEW
Reviewed Sep. 28, 2010

"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."

MY REVIEW
Reviewed Mar. 18, 2010

"Great recipe!"

MY REVIEW
Reviewed Jan. 16, 2009

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

MY REVIEW
Reviewed Jan. 6, 2009

"So easy and a great winter dish!"

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Wine Pairings

Light-Bodied Red Wine

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