Beef Barley Stew Recipe
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Beef Barley Stew

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

Rating: This weblink has been rated 55 times with an average star rating of 4.6 Read Reviews (44)

Rate/Review | 1,220 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 50 Min
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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 cloves garlic cloves, minced
  • 2 cups sliced baby portobello mushrooms
  • 1 (14.5 ounce) can 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 tablespoon balsamic vinegar
  • Minced fresh parsley

Directions

  1. In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by bkjanke 
I cheated...I took all of the ingredients (minus the wine, I didn't have any on hand) & dumped... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by Dianemwj 
I didn't like the idea of diluting the good flavor of this dish by adding flour and water at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by cheri 
This is great...lots of flavor. I was looking for something different to do with a chuck roast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by Jo11 
My husband and I just loved this stew!! I used the whole carton of broth vs 1 cup (approx 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by KRISTON SCOTT 
I modified this recipe for cooking in a slow cooker. This involved adding all of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by Lisa K of PA 
Super wonderful recipe! I used canned mushrooms and left out the vinegar and celery. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Tootie 
This is an excellent recipe. I didn't think I would like the balsamic vinegar addition but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2007 by JAPD 
I was really looking for a soup but this recipe got such great reviews I decided to try it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by Lori P. 
I loved the taste of this stew..the recipe was perfect for my taste and I made it as is except... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2009 by deepcreekpagan 
Barley beef stew should taste like barley, and beef. This tastes like wine and vinegar. At... MORE

 
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