Barley Beef Stew Recipe
Barley Beef Stew Recipe photo by Taste of Home
Next Recipe

Barley Beef Stew Recipe

Read Reviews
4.5 14 23
Publisher Photo
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
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  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.
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.

Reviews for Barley Beef Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lynchbb User ID: 6831824 255776
Reviewed Oct. 23, 2016

"Have made this twice now. Love that it makes a big batch! Leftovers for work lunch are delicious the next day(s). I added 1 full cup barley for thickness. Thanks to the contributor for a great slow-cooker recipe!"

chris28304 User ID: 2137086 253344
Reviewed Aug. 29, 2016

"I used beef instead of water and used tomato sauce with basil, garlic and oregano."

jstowellsupermom User ID: 7101358 214517
Reviewed Dec. 10, 2014

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

PZsiray User ID: 174149 47615
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"

nicholeandtravis User ID: 7070427 48536
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."

pattym919 User ID: 7069626 29884
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!"

MissyAlora User ID: 6437830 24141
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."

RiverCityGal User ID: 6887257 58753
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!"

Fuddge User ID: 5322023 23872
Reviewed Jan. 6, 2011

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

I love capers and I use them a lot ."

mehalv User ID: 4612167 29812
Reviewed Nov. 21, 2010

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

Loading Image