Print Options

 
 
 
 Print
Southwest Barley Stew Recipe

Southwest Barley Stew Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.