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Beef Barley Stew

 Beef Barley Stew
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
8 ServingsPrep: 15 min. Cook: 1-1/2 hours


  • 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


  • 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.
  • 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.
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,

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Beef Barley Stew (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.