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

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5 16 14
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With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. —Jacqueline Kloess, Iowa City, Iowa
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES: 10 servings

Ingredients

  • 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
  • 3 medium onions, coarsely chopped
  • 4 celery ribs, thinly sliced
  • 3 medium carrots, halved lengthwise and thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 garlic cloves, minced
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 1-1/2 teaspoons dried marjoram
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup medium pearl barley

Nutritional Facts

1-1/3 cup: 281 calories, 9g fat (3g saturated fat), 59mg cholesterol, 636mg sodium, 30g carbohydrate (12g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
  2. Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
  3. Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
Originally published as Italian Beef Barley Stew in Healthy Cooking December/January 2010, p48


Reviews for Italian Beef Barley Stew

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mary916 User ID: 7875640 261599
Reviewed Feb. 20, 2017

"Very good soup. I added a can of diced potatoes and everyone loved it !!! Will definitely make again."

MY REVIEW
Daniel User ID: 9039902 259735
Reviewed Jan. 15, 2017 Edited Jan. 17, 2017

"I added some fresh asparagus and sweet bell peppers. I used a full cup of barley so I had to add broth to thin it a bit. A very good recipe, I will make it again many times."

MY REVIEW
Queenlalisa User ID: 15400 244097
Reviewed Feb. 18, 2016

"I love love love barley! This was a very good hearty soup. I couldn't bring myself to add celery. I just don't like celery."

MY REVIEW
waynejv User ID: 1543342 219164
Reviewed Jan. 29, 2015

"I boil the barley (low boil) a little before adding and it makes the stew great. I have also tried a small can of chicken stock added with the canned tomato's and it came out great."

MY REVIEW
klmcneely User ID: 6960634 168544
Reviewed Jan. 13, 2014

"Very good hearty soup that entire family enjoyed. Husband said this was a keeper!"

MY REVIEW
tmacmomma User ID: 7081894 127742
Reviewed Jan. 13, 2014

"Very good! I used V-8 juice instead of tomato juice . Served it with cornbread. Really hit the spot! Will definitely make again!"

MY REVIEW
AngieP666 User ID: 6231350 185381
Reviewed Jan. 29, 2013

"Super tasty, easy, cheap, and healthy. love it."

MY REVIEW
melfreas User ID: 4059763 108467
Reviewed Jan. 26, 2012

"This was dinner tonight and it is delicious...especially with a little grated parm sprinkled on top!!"

MY REVIEW
bjsilve0 User ID: 172187 211315
Reviewed Jan. 19, 2012

"The difference between a stew and a soup is the amount of liquid in the recipe. I added a can of beef broth and it was still a stew, nice and thick. This is excellent and so easy to make. Took it to a football party and it was a huge hit with both the women and men."

MY REVIEW
ejourdan1 User ID: 5574878 185424
Reviewed Dec. 14, 2010

"good!!"

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