Barley Beef Stew

Barley Beef Stew

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
kdsher02
Recipe by  kdsher02

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Season beef with salt and black pepper; coat with flour, shaking off excess.
  2. 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.
  3. 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.

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Reviews (5)

Rate This Recipe
Jeff in Tx
4

Jeff in Tx

I made this last night and my wife loved it. Everyone went back for 2nd's. It used up a lot of left over vegetables that were hanging around in the fridge. Don't forget the beer! I used a stout but any dark beer should work fine.

JACK CHILDS
2

JACK CHILDS

After browning beef, I spooned it into a crock pot. Followed directions as printed except the use of crock pot. Needed a little red pepper (1T)..Also added 12 oz V8 Juice.

mamagrubneets
0

mamagrubneets

This was wonderful. The beer really gave it a deep, rich flavor and was better than using tomato paste since I am allergic to tomatoes. I also substituted leeks for the onions (another allergy) and parsnips and daikon for the carrot (another allergy) and I put in a little less garlic because of my reflux disease. I ended up using a small amount of mushroom broth because I was out of my beef broth - we use Better Than Bullion brand. The flavor was outstanding and the family requested this to be served more often.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 23.1 g
  • 36%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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