Barley Beef Stew

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

Barley Beef Stew 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

How to Make Barley Beef Stew

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.

Barley Beef Stew Nutritions

• 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

• ServingSize:

• Sodium: 267.1 mg

• Sugar: 11 g

• TransFat:

• UnsaturatedFat:

Barley Beef Stew Reviews

• I made this last night and my wife loved it. Everyone went back for 2nds. It used up a lot of left over vegetables that were hanging around in the fridge. Dont forget the beer I used a stout but any dark beer should work fine.

• 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.

• I made this for dinner last night and it got mixed reviews from my family.My husband says it absolutely needed potatoes in it. My kids didnt like the cabbage. All of this isnt not the recipes fault, rather personal tastes - So it gets 4 stars. It had decent flavor and was easy to make. I will probably tweak it in the future.

• A delicious, hearty stew. Made the following changes based on our familys preferences: Used red wine instead of beer; left out cabbage, celery and mushrooms; threw in carrots and fingerling potatoes. Also didnt use the brown sugar. Served with freshly baked French bread. Will definitely make again.

• 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.

• Made this and love it. All i did was add a little more barley. It was awesome and i will make it over and over.

• Did not care for this beef stew, too sweet.

• I did mine in the slow cooker - started on high, switched to low after about 2 hours and cooked for another 4 hours). I did follow the first steps of browning the beef and stir frying the vegetables. I left out the cabbage and instead used small diced potatoes. Also used two beef bullion concentrate packages.After all that, I was very pleased with how it turned out. I would make this again with a darker beer (all I had on hand was a farmhouse saison).Thank you

• This recipe was quite nice and the whole family loved it. I forgot the celery at the store and reduced the onion per family preference but otherwise followed as given. I dont know if its because I dont normally drink/use beer in cooking, but the only drawback for me was a slight aftertaste of the beer I used. Ill definitely try this again but with a different type of beer in hopes that it will lessen the aftertaste.

• Everyone really loved this dish. I made it with a few changes. I didnt have any beer so I used red wine. I changed the # of servings at the last minute and had to use some Italian sausage because I didnt have enough stew beef. Out of eight people Im the only one that likes cabbage so I used small red potatoes instead. I would make this again.

• It was very good and easy to adapt for familys taste ( I left out the mushrooms). Will definitely make it again