Add zip to supper by serving your family this Southwestern-style stew shared by the National Barley Foods Council. It's a zesty change of pace from the traditional beef stew.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 3 tablespoons canola oil
- 2 quarts beef or chicken broth
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 cup medium pearl barley
- 1 cup lentils
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- In a soup kettle or Dutch oven, saute onion, celery and garlic in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender, stirring occasionally. Yield: 12 servings (3 quarts).
Originally published as Southwest Barley Stew in Country Woman July/August 1999, p40
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Southwest Barley Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review