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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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


  • 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: 2 starch, 3 lean meat.


  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

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Queenlalisa 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."

waynejv 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."

klmcneely 168544
Reviewed Jan. 13, 2014

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

tmacmomma 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!"

AngieP666 185381
Reviewed Jan. 29, 2013

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

melfreas 108467
Reviewed Jan. 26, 2012

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

bjsilve0 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."

ejourdan1 185424
Reviewed Dec. 14, 2010


frepar 116907
Reviewed Dec. 4, 2010

"I loved it and will make it again. Is it stew or soup? Whatever it is , it is very good though I would say that words have meanings."

peperpat 104155
Reviewed Dec. 2, 2010

"Tasted yummy and was a big hit in my house. I added some beef flavoring paste as well but it is good either way!"

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