Southwest Barley Stew Recipe
Southwest Barley Stew Recipe photo by Taste of Home
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Southwest Barley Stew Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 12 servings


  • 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

Nutritional Facts

1 cup: 176 calories, 5g fat (1g saturated fat), 0 cholesterol, 647mg sodium, 27g carbohydrate (4g sugars, 9g fiber), 8g protein.


  1. 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.

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Kasha User ID: 179140 35114
Reviewed Feb. 18, 2014

"Turned out well... Will make again!"

welshone User ID: 3237106 35028
Reviewed Sep. 12, 2008

"This is the most delicious, heartiest stew we've ever tried. It's a HUGE hit at our house...we make it all the time! The barley is scrumptuous, and the recipe is very flavorful and easy. This is a real winner!"

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