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

Barley Beef Stew Recipe

Read Reviews (12)
4.65 12
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

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

Nutritional Facts

1-1/4 cups 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.

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. Yield: 6-8 servings.
Originally published as Beef Barley Stew in Taste of Home August/September 1998, p39

Nutritional Facts

1-1/4 cups 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.

Light-Bodied Red Wine

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

Reviews for Barley Beef Stew(12)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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!

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