Back to Italian Beef Barley Stew

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Italian Beef Barley Stew Recipe

Italian Beef Barley Stew Recipe

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 YIELD: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

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).

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

Sort By :
MY REVIEW
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
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
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."

MY REVIEW
Reviewed Dec. 14, 2010

"good!!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 2, 2010

"Really delicious and easy."

MY REVIEW
Reviewed Nov. 30, 2010

"My goodness, what's the difference what it is called, it was good, we all ate it, liked it , and had seconds. We will have the stew/soup again."

MY REVIEW
Reviewed Nov. 30, 2010

"Not sure if this is a stew or soup. The name of recipe is stew, but the description at the bottom says soup. Which is it?"

MY REVIEW
Reviewed Nov. 22, 2009

"Tasty great way to get vegetables in. Waiting for a colder day to heat up the rest in the freezer."

Loading Image