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Italian Beef Barley Stew

 Italian Beef Barley Stew
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. —Jacqueline Kloess, Iowa City, Iowa
10 ServingsPrep: 30 min. Cook: 1-1/4 hours

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

Directions

  • 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.
  • 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.
  • Discard bay leaf. Serve desired amount. Cool remaining soup; transfer

2 of 2

Italian Beef Barley Stew (continued)

Directions (continued)

  • to freezer containers. Freeze for up to 3 months.
  • To use frozen soup: Thaw in the refrigerator overnight. Place in a
  • saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
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.