Beef + Barley Stew
We’re in the dead of winter right now so I’ve been craving warm comfort foods to keep me warm from the chill outside. Pastas, roasts, soups and stews are all on the menu in our home when it’s cold outside (and the reason I gain a few pounds every winter). One of our favorites is a vegetable beef stew with barley in it. I make is a few times each winter and it just warms your soul it’s so good.
If you’ve never had barley before, it’s a grain that is kind of a mix between rice and oatmeal in my opinion. It’s such a perfect addition to this stew to add some extra oomph and thicken it up. Rice would make an ok substitution if you aren’t into the idea of adding barley but I highly recommend trying it if you’ve never had it (they have it in the same aisle as the rice).
We hope your family loves this hearty stew as much as we love it!
BEEF + BARLEY STEW
- 1 tbsp Vegetable Oil
- 1 lb Stew Meat
- 32 oz Box Beef Broth or Stock
- 28 oz Can Crushed Tomatoes
- 14 oz 14oz Can Diced Tomatoes
- 4 Carrots, Cut up
- 1 c Frozen Corn (or 1 can of corn)
- 1 c Frozen Peas (or 1 can of peas)
- 1 c Barley, uncooked
- Salt/Pepper to taste
- Heat your oil in a large pot on high heat.
- Season your stew meat with salt and pepper and then sear in the hot oil.
- Add both cans of tomatoes and the beef broth along with the carrots and barley.
- Add 1-2 cups of water to the stew, stir and bring to a boil.
- Turn the heat down let simmer for about 30 minutes
- Add the peas and corn and simmer another 10 minutes.
- Stir and serve!