Beef, Bean and Barley Stew

Beef, Bean and Barley Stew

26 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  clovercottage

“My husband loves this quicker, hearty version of an old-time favorite! Lower-salt ingredients also work well. Use the simmer time to call a friend, start the wash, or help the kids with homework! Makes great leftovers too! Serve with crusty French bread, or hearty whole wheat slices! Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.

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Reviews (26)

Rate This Recipe
MIHAELA
25

MIHAELA

Needed more salt, spices, barley. It was an O.K. recipe, but nothing memorable.

Lisa Joseph
17

Lisa Joseph

This recipe is very good! I was concerned that the stew beef would be tough, but it wasn't. About the only thing I would change is to add more stew beef to it. Otherwise It has an excellent flavor!

Lynn
14

Lynn

I had really good luck with this recipe!I used more beef broth and less water. I threw a few sliced fresh mushrooms in and used a bagged shredded cabbage for ease. We liked it the first time and the leftovers were awesome. I did double the caraway...I like the flavor it makes!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 22.6 g
  • 45%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Black Bean Vegetable Soup

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