UA Cooperative Extension
Beef and Barley Stew
Beef and Barley Stew

Beef and Barley Stew

March 23, 2021

  • Yields: 8 Servings

Ingredients

1 pound beef stew meat (chuck or ground), cubed

1/2 cup whole wheat flour

1 1/2 tablespoon vegetable oil, split in recipe

8 ounces of button mushrooms, quartered

1 onion, thinly sliced

3 fresh garlic cloves, chopped

8 cups water

1/2 cup dry barley

2 stalks celery, thinly sliced

1 teaspoon dried thyme

pinch of dry sage (optional)

1/2 tablespoon vinegar (optional)

Fresh parlsey, salt and ground black pepper, to taste

Directions

1. Wash hands with soap and warm water. Wash produce well and chop as directed.

2. Pat meat dry with paper towels. Roll meat cubes in flour to coat lightly, then shake off excess flour. Set aside.

3. In a large stock pot, or Dutch oven, heat 1 tablespoon oil over medium-high heat and sauté mushrooms and onion until slightly browned, but firm (take care not to crowd pan, work in batches, if necessary). Add garlic and sauté 2 minutes more. Remove from pan and set aside.)

4. In the same pan, add an additional 1/2 tablespoon of oil, if needed, and brown the meat over high heat. (Take care not to crowd pan, work in batches, if necessary).

5. Pour water over browned meat. Add in barley, cooked vegetables, celery, thyme and sage.

6. Simmer on low for 1-2 hours, until meat is cooked through and barley is tender. Add vinegar. Serve with fresh parsley, salt and pepper to taste.

7. Serve immediately. Enjoy!

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Nutrition Facts

Serving Size1 cup of stew
Calories196
Sodium40mg
Iron3mg
Protein18g
Cholesterol43g
Sugar1g
Total Fat6.5g
Saturated Fat2g
Folate14mcg
Calcium31mg
Total Carbohydrates15g
Dietary Fiber3g