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Beef Barley Stew

Name: Beef Barley Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes; 1 tablespoon canola oil; 1 medium onion, chopped; 3 cans (14-1/2 ounces each) beef broth; 1 cup medium pearl barley; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon pepper; 4 medium carrots, sliced; 2 tablespoons chopped fresh parsley

9 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 1-1/2 hours

Makes

8 servings

I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. —June Formanek, Belle Plaine, Iowa

Beef Barley Stew Recipe photo by Taste of Home

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Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

Directions

In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Can you freeze Beef Barley Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 cup: 266 calories, 8g fat (0 saturated fat), 40mg cholesterol, 618mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.