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

Italian Beef Barley Stew Recipe

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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 cups equals 281 calories, 9 g fat (3 g saturated fat), 59 mg cholesterol, 636 mg sodium, 30 g carbohydrate, 6 g fiber, 22 g 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

Nutritional Facts

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

Reviews for Italian Beef Barley Stew

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 13, 2014

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

MY REVIEW
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
Reviewed Jan. 29, 2013

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

MY REVIEW
Reviewed Jan. 26, 2012

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

MY REVIEW
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.

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