Italian Beef Barley Stew Recipe

5 16 14
Italian Beef Barley Stew Recipe
Italian Beef Barley Stew Recipe photo by Taste of Home
Publisher Photo

Italian Beef Barley Stew Recipe

Read Reviews
5 16 14
Publisher Photo
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. —Jacqueline Kloess, Iowa City, Iowa
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours

Ingredients

  • 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
  • 3 medium onions, coarsely chopped
  • 4 celery ribs, thinly sliced
  • 3 medium carrots, halved lengthwise and thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 garlic cloves, minced
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 1-1/2 teaspoons dried marjoram
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup medium pearl barley

Directions

In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
Originally published as Italian Beef Barley Stew in Healthy Cooking December/January 2010, p48

Nutritional Facts

1-1/3 cups: 281 calories, 9g fat (3g saturated fat), 59mg cholesterol, 636mg sodium, 30g carbohydrate (12g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
  • 3 medium onions, coarsely chopped
  • 4 celery ribs, thinly sliced
  • 3 medium carrots, halved lengthwise and thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 garlic cloves, minced
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 1-1/2 teaspoons dried marjoram
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup medium pearl barley
  1. In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
  2. Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
  3. Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
Originally published as Italian Beef Barley Stew in Healthy Cooking December/January 2010, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Beef Barley Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mary916 User ID: 7875640 261599
Reviewed Feb. 20, 2017

"Very good soup. I added a can of diced potatoes and everyone loved it !!! Will definitely make again."

MY REVIEW
Daniel User ID: 9039902 259735
Reviewed Jan. 15, 2017 Edited Jan. 17, 2017

"I added some fresh asparagus and sweet bell peppers. I used a full cup of barley so I had to add broth to thin it a bit. A very good recipe, I will make it again many times."

MY REVIEW
Queenlalisa User ID: 15400 244097
Reviewed Feb. 18, 2016

"I love love love barley! This was a very good hearty soup. I couldn't bring myself to add celery. I just don't like celery."

MY REVIEW
waynejv User ID: 1543342 219164
Reviewed Jan. 29, 2015

"I boil the barley (low boil) a little before adding and it makes the stew great. I have also tried a small can of chicken stock added with the canned tomato's and it came out great."

MY REVIEW
klmcneely User ID: 6960634 168544
Reviewed Jan. 13, 2014

"Very good hearty soup that entire family enjoyed. Husband said this was a keeper!"

MY REVIEW
tmacmomma User ID: 7081894 127742
Reviewed Jan. 13, 2014

"Very good! I used V-8 juice instead of tomato juice . Served it with cornbread. Really hit the spot! Will definitely make again!"

MY REVIEW
AngieP666 User ID: 6231350 185381
Reviewed Jan. 29, 2013

"Super tasty, easy, cheap, and healthy. love it."

MY REVIEW
melfreas User ID: 4059763 108467
Reviewed Jan. 26, 2012

"This was dinner tonight and it is delicious...especially with a little grated parm sprinkled on top!!"

MY REVIEW
bjsilve0 User ID: 172187 211315
Reviewed Jan. 19, 2012

"The difference between a stew and a soup is the amount of liquid in the recipe. I added a can of beef broth and it was still a stew, nice and thick. This is excellent and so easy to make. Took it to a football party and it was a huge hit with both the women and men."

MY REVIEW
ejourdan1 User ID: 5574878 185424
Reviewed Dec. 14, 2010

"good!!"

Loading Image