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Barley Beef Stew

15 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 6 hours

Makes

8 servings

Updated: Mar. 15, 2022
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
Barley Beef Stew
Barley Beef Stew Recipe photo by Taste of Home
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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.

Can you freeze Barley Beef Stew?

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.

Nutrition Facts

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