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–+ servings
Beef & Barley Stew

Beef and Barley Stew

Darlene
I have been making this stew for family meals for a long time. It is filling and comforting with the perfect blend of spices. This hearty stew, accompanied by a piece of crusty bread, makes a perfect meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 2 People
Calories 260 kcal

Equipment

Ingredients
  

  • 8 oz. Beef chuck , cut into 1-inch pieces
  • 1/2 Cup Carrot , sliced 1/8-inch thick
  • 1/2 Cup Celery , chopped small
  • 1/3 Cup Onion , chopped
  • 1 Cup Canned petite-cut tomatoes , with juice
  • 1 Cup Water
  • 1 1/2 Tbsp Pearl barley , rinsed
  • 1 Tbsp Tomato paste
  • 1 tsp Better than bouillon roast beef base
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1/8 tsp Black pepper
  • 1/8 tsp Granulated onion
  • 1/8 tsp Granulated garlic
  • 1/64 tsp Dried basil
  • 1/64 tsp Dried oregano
  • 1/64 tsp Dried thyme

Instructions
 

  •  Sear the beef in a small frying pan over medium-high heat. This should take about 3-4 minutes. Place the seared beef in a 2-3 Qt. slow cooker.
  •  Place the chopped onion, celery, and sliced carrots with 2 Tbsp water in a medium microwaveable bowl. Cook for 2 1/2 minutes. Carefully remove and put into the slow cooker.
  • Add the spices, tomatoes, tomato paste, beef bouillon, barley, and the cup of water. Mix well.
  • Cook on low for 6-8 hours, or until the meat is tender.
  • Make a slurry with the cornstarch and 2 tsp water. Add to the stew, and stir until thickened. Serve hot.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 1/2 CupsCalories: 260kcalCarbohydrates: 24gProtein: 28gFat: 7gSaturated Fat: 2.5gCholesterol: 70mgSodium: 1630mgPotassium: 960mgFiber: 6gSugar: 8gCalcium: 90mgIron: 3.8mg