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Beef and Barley Stew

Total Time

Prep: 20 min. Cook: 1 hour 50 min.


6-8 servings

This is a very hearty beef and barley stew, but the subtle wine with portobello mushrooms, thyme and bay leaves make it special enough to serve to company. —Diane Werner


  • 1 pound beef stew meat, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 cups sliced carrots
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 to 3 garlic cloves, minced
  • 2 cups sliced baby portobello mushrooms
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup water
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/3 cup uncooked medium pearl barley
  • 1/4 cup all-purpose flour
  • 1/3 cup cold water
  • 1 to 2 tablespoons balsamic vinegar
  • Minced fresh parsley, optional


  1. In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion and celery; cook for 5 minutes. Add the garlic, cook 1 minute longer. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
  3. Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

Nutrition Facts

1 cup: 209 calories, 6g fat (2g saturated fat), 35mg cholesterol, 541mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 14g protein.

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