Nanas Beef Barley Stew Recipes

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BARLEY BEEF STEW



Barley Beef Stew 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

Time 2h30m

Yield 4

Number Of Ingredients 18

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
⅓ 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, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g

BEEF BARLEY STEW



Beef Barley Stew 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

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

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, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BEEF BARLEY STEW



Beef Barley Stew image

My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.

Provided by SueVM

Categories     Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 lbs beef stew meat, cut into 1-inch pieces
1/2 cup flour, to coat
2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon salt (optional)
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 -6 cups beef stock
3 large red potatoes, cut into chunks
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup pearl barley
1 cup baby carrots
1/2 cup celery, chopped

Steps:

  • Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
  • In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
  • Add onion and garlic to skillet beef drippings and cook until onion is translucent.
  • In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
  • Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

NANA'S BEEF STEW



Nana's Beef Stew image

Needed a winter stew using what was in the house - all the stores were closed because of the blizzard! Nothing better than comfort food in a blizzard!

Provided by Nanas Place

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs stew meat
2 garlic cloves, crushed
2 -3 tablespoons olive oil or 2 -3 tablespoons vegetable oil
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
2 (12 ounce) cans V8 vegetable juice
2 tablespoons soy sauce
3 large potatoes, cut to the size of the stew meat
1 large green pepper, again cut to the size of the stew meat
1 (15 ounce) can whole kernel corn
1 (8 ounce) package fresh mushrooms, washed and cut in half
salt and pepper
1 bay leaf (optional)

Steps:

  • In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
  • Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

Nutrition Facts : Calories 662.1, Fat 34.8, SaturatedFat 12.6, Cholesterol 101.3, Sodium 978.6, Carbohydrate 54.4, Fiber 7.4, Sugar 8.4, Protein 36.1

NANA'S BEEF & BARLEY STEW



Nana's Beef & Barley Stew image

This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.

Provided by Aunt Willie

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large onion, chopped coarsely
2 garlic cloves, mashed
2 lbs stewing beef, cubed (chuck or round)
2 tablespoons olive oil
1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
4 cups water
2 bay leaves
1 1/2 tablespoons Worcestershire sauce
salt and pepper
6 carrots, peeled and cut into bite-size chunks
4 celery ribs, trimmed and cut into bite-size chunks
1 (4 ounce) can mushrooms
1 cup pearl barley, cooked to package directions

Steps:

  • Heat olive oil in a large heavy pot.
  • Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
  • Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
  • Bring mixture to a boil, then lower heat to a simmer.
  • Simmer 1 1/2 hours.
  • Add carrots and celery and simmer an additional 30 minutes.
  • You may have to add some more water at this point.
  • Add mushrooms and cooked barley, simmer another 15 minutes.
  • Remove bay leaves and serve.

BEEF AND BARLEY STEW



Beef and Barley Stew image

Provided by Alton Brown

Time 1h25m

Yield 10 servings

Number Of Ingredients 24

1 pound stew beef
1 (28-ounce) can crushed tomatoes
3 cups AB's Beefy Broth, recipe follows
1/2 cup pearl barley
3 large carrots, peeled, halved and cut into 1/2-inch slices
2 stalks celery, cut into 1/2-inch slices
1 large russet potato, peeled and diced
1 medium yellow onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Malt, balsamic or sherry vinegar, for serving
Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch fresh parsley
1 teaspoon whole black peppercorns
2 quarts water

Steps:

  • Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
  • Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
  • Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
  • Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
  • Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD



Sunny's Beef and Barley Stew with Crusty Pepper Bread image

Provided by Sunny Anderson

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
2 pounds USDA choice beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup baby-cut carrots, sliced into 1/4-inch discs
1 parsnip, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 cup chopped onions
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
2 cups dry red wine, such as shiraz
1 or 2 bay leaves
4 cups beef broth
1 cup pearled barley
Chopped parsley, for garnish
Crusty Pepper Bread, for serving
Half a French baguette, cut diagonally into 1-inch slices
6 to 8 tablespoons olive oil
Salt and coarsely ground black pepper

Steps:

  • Preheat the oven to 275 degrees F.
  • Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
  • In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
  • At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

NANA'S BEEF STROGANOFF



Nana's Beef Stroganoff image

This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.

Provided by Lauren Lowther

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h40m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
½ teaspoon salt
1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
2 tablespoons butter
1 cup mushrooms
½ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ¼ cups chilled beef stock
1 cup sour cream
¼ cup dry white wine

Steps:

  • Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  • Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  • Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g

CHEF JOHN'S BEEF AND BARLEY STEW



Chef John's Beef and Barley Stew image

This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 4

Number Of Ingredients 14

2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
⅔ cup diced celery
⅔ cup diced carrots
1 bay leaf
¼ teaspoon dried rosemary
½ cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

Steps:

  • Season beef all over with kosher salt and black pepper.
  • Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
  • Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
  • Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
  • Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
  • Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g

ITALIAN BEEF BARLEY STEW



Italian Beef Barley Stew image

With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. -Jacqueline Kloess, Iowa City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

BEEF BARLEY STEW



Beef Barley Stew image

Make and share this Beef Barley Stew recipe from Food.com.

Provided by Charlotte J

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean beef, cut into 1/2 inch cubes
1 medium onion, chopped
1 tablespoon cooking oil
6 cups beef broth
1 cup barley
1 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon rosemary, crushed
1/4 teaspoon pepper
4 carrots, sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Brown meat and onion in oil.
  • Put into a deep pan along with the broth, barley, thyme, marjoram, rosemary, pepper and carrots.
  • Bring to a boil, reduce heat; cover and simmer for 1 hour or until carrots and barley are tender.
  • Add parsley before serving.

Nutrition Facts : Calories 280.8, Fat 12.5, SaturatedFat 4.8, Cholesterol 59.5, Sodium 763.4, Carbohydrate 21.3, Fiber 5.1, Sugar 2.2, Protein 21.7

ALBERTA BEEF BARLEY STEW



Alberta Beef Barley Stew image

A hearty beef and barley concoction that is sure to warm the heart and soul on the coolest of days. This dish uses ingredients that you can find in most kitchens. Combine them in your slow cooker and in a short while, voila! Your family will be asking for seconds.

Provided by Mike Purll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

6 cups hot water, divided
2 beef bouillon cubes
1 (1 ounce) package dry onion soup mix
1 pound beef stew meat, cut into 1-inch cubes
3 large potatoes, peeled and cut into 1-inch cubes
½ large onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons minced garlic
1 ½ cups pearl barley

Steps:

  • Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
  • Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
  • Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
  • Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

Nutrition Facts : Calories 373.5 calories, Carbohydrate 59.2 g, Cholesterol 31.3 mg, Fat 8.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 3.2 g, Sodium 585.4 mg, Sugar 3.1 g

NANA'S BEEF STROGANOFF



Nana's Beef Stroganoff image

This is the recipe that my grandmother and mother used to make. No ground beef or canned cream of mushroom soup here! Worth the extra time

Provided by Bizzy-Bee

Categories     Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs round steaks
1 lb fresh sliced mushrooms
1 cup butter
1 (14 ounce) can condensed tomato soup
2 lbs bermuda onions, finely chopped
1 -2 red bell pepper, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon soy sauce
1 cup sour cream
4 tablespoons minced parsley (for garnish)
cooked white rice

Steps:

  • Cut meat into very thin strips; trim off excess fat. Brown meat and mushrooms in butter. Add onions and red bell pepper. Combine soup, tomato paste and seasonings; add to meat mixture. Cover and simmer for 1 hour. Just before serving, add sour cream. Serve over rice, sprinkle with parsley.

Nutrition Facts : Calories 653.1, Fat 44.1, SaturatedFat 26.3, Cholesterol 162.8, Sodium 1341.2, Carbohydrate 35.2, Fiber 5.5, Sugar 17.5, Protein 33.8

BEEF AND BARLEY STEW



Beef and Barley Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6-8 servings.

Number Of Ingredients 20

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 to 3 garlic cloves, minced
2 cups sliced baby portobello mushrooms
1 can (14-1/2 ounces) 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 to 2 tablespoons balsamic vinegar
Minced fresh parsley, optional

Steps:

  • In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion and celery; cook for 5 minutes. Add the garlic, cook 1 minute longer. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper. , 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. , 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.

Nutrition Facts : Calories 209 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 541mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

BARLEY BURGER STEW



Barley Burger Stew image

"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound ground beef
1 small onion, chopped
1/4 cup chopped celery
2-1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1681mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 25g protein.

VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

BEEF AND BARLEY STEW A LA BOURGUIGNON



Beef and Barley Stew a la Bourguignon image

This delicious beef stew combines elements of a traditional American beef and barley stew with those of the classic French boeuf bourguignon. I created this for my husband, much to his delight. Guests have raved, too. This is a time-consuming recipe, but I don't think you'll be disappointed. Serve with boiled new potatoes if desired.

Provided by AREENA

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h17m

Yield 8

Number Of Ingredients 28

2 pounds beef stew meat, cut into 1/2-inch cubes
2 teaspoons salt, divided
1 cup all-purpose flour
½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
2 cups thickly sliced celery
1 cup chopped onion
1 cup chopped carrot
5 cloves garlic, crushed
½ teaspoon red pepper flakes
1 ½ cups red wine
2 fluid ounces cognac
2 (14.5 ounce) cans stewed tomatoes, crushed
3 cups reduced-sodium beef broth
2 ½ cups beef consomme
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
2 teaspoons ground thyme
4 bay leaves
½ teaspoon freshly ground black pepper
⅔ cup pearl barley
1 (8 ounce) package frozen pearl onions, thawed
1 pinch white sugar
1 (16 ounce) package frozen peas
3 tablespoons butter
1 pound crimini mushrooms, quartered
2 tablespoons cornstarch
¼ cup cold water
¼ cup minced fresh Italian parsley

Steps:

  • Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
  • Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
  • Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
  • Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
  • Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
  • Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
  • Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 55.4 g, Cholesterol 84.2 mg, Fat 25 g, Fiber 9.3 g, Protein 36.3 g, SaturatedFat 10.4 g, Sodium 1469 mg, Sugar 11.5 g

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