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Barley Beef Stew

 Barley Beef Stew
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
6-8 ServingsPrep: 20 min. Cook: 6 hours


  • 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


  • 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: 1-1/4 cups equals 299 calories,

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Barley Beef Stew (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 53 mg cholesterol, 896 mg sodium, 32 g carbohydrate, 7 g fiber, 21 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.