Back to Southwestern Beef Barley Stew

Print Options


Card Sizes

Southwestern Beef Barley Stew Recipe

Southwestern Beef Barley Stew Recipe

Hearty and easy to fix, this thick stew, from Lisa Kolenicn of Regina, Saskatchewan, has a comforting, chili-like flavor. "It's my best barley recipe. I'm sure you'll agree that it's a tasty dish."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3 servings


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1-3/4 cups water
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/2 cup quick-cooking barley
  • 1 can (14-1/2 ounces) diced tomatoes, undrained


  • 1. In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
  • 2. Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Yield: 4 cups.

Nutritional Facts

1-1/3 cups equals 269 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 456 mg sodium, 33 g carbohydrate, 9 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.