BARLEY STEW RECIPE RECIPES

BARLEY BEEF STEW RECIPE | ALLRECIPES

Barley Beef Stew Recipe | Allrecipes image

Delicious, hearty stew with tons of veggies and meat. Great on a cold day.

Provided by Kat O Connell

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
3 cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
? cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Steps:

Season beef with salt and black pepper; coat with flour, shaking off excess.
Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

Nutrition Facts : Calories 475.2 calories, CarbohydrateContent 37.7 g, CholesterolContent 62.6 mg, FatContent 23.1 g, FiberContent 7.4 g, ProteinContent 24.6 g, SaturatedFatContent 7.4 g, SodiumContent 267.1 mg, SugarContent 11 g

BEEF BARLEY STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Barley Stew Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 266 calories, FatContent 8g fat (0 saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 618mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

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