Beef and Barley Stew

Name: Beef and Barley Stew
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6-8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Comfort Food Stew Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
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.

Reviews

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Average Rating:

kodak853

Jan 18, 2011

My family did not go for this recipe. I did change it up a little and used a crockpot, didn't want to be tied to the stove all day. The vinegar was over powering, I used 1 1/2 Tablespoons.
BlazinBennie

Nov 5, 2009

I made this stew on a cool fall evening for my husband and myself and we both loved it! I was happy it made enough for leftovers. The meat was so tender and the vegetables were perfect. The wine and vinegar added a wonderful flavor. My husband said it was the best beef stew he ever had!