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

Beef Barley Stew Recipe

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4.5 8 10
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I like barley, so I knew I had to try this recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat.—June Formanek, Belle Plaine, Iowa
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 8 servings


  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 cans (14-1/2 ounces each) beef broth
  • 1 cup medium pearl barley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 4 medium carrots, sliced
  • 2 tablespoons chopped fresh parsley

Nutritional Facts

One 1-cup serving equals 266 calories, 8 g fat (0 saturated fat), 40 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable


  1. In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings.
Originally published as Beef Barley Stew in Taste of Home October/November 1995, p40

Light-Bodied Red Wine

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

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Reviewed Oct. 3, 2013

"This turns out to be a complete fail for me, first I didn't watch and added more oil than I wanted, then the barley absorbed more liquid than I expected, and then I added the spice and it came out fast, and was a little heavy handed, so I ended up having to pitch the whole thing, being inedible and unable to fix the problem. At least its things I did wrong rather than the recipe, which I may attempt again, based on the 4 and 5 star reviews. Don't let my inability to make the recipe deter you if you're intrested in making it."

Reviewed Jul. 5, 2011

"Pretty good, and very easy to make, will be making it again"

Reviewed Mar. 15, 2011

"Got this recipe from my married daughter. It's excellent and filling; very tasty. I did add a little more beef broth to make it a soup; also added celery. Gave some to 2 neighbors, who are asking for the recipe."

Reviewed Nov. 30, 2010

"Love this stew - it's exactly how I've always made stew except that I will add some worcestershire sauce and also chunks of parsnips to it as well. A perfect "rib-sticker" as my grandma used to call it - warming winter food that sticks to your ribs and keeps you warm!"

Reviewed Oct. 22, 2010

"This recipe was simple to make and it was very tasty. I added a couple shakes of worcestershire and lemon juice to the first hour of cooking; I like how it flavors the meat. I will definately make it again."

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