Beef Barley Stew

2 reviews, 4 star(s). 50% would make again

Ready in 1h

Try this Beef Barley Stew recipe, or contribute your own.


1 md Onion; chopped
1 c Medium pearl barley
3 ts Pepper
1 ts Dried thyme
3 ts Dried rosemary; crushed
1 1/2 lb Lean beef stew meat; cut
2 tb Fresh parsley; chopped
4 md Carrots; sliced
1 tb Cooking oil
3 cans Beef broth; (43 1/2 ounces)
2 ts Dried marjoram

Original recipe makes 8



In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; 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. Yield: 8 servings. Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode on Jan 6, 1998

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Comment or review

Way too much pepper and not enough salt! If I made it again, I'd go with 1 1/2 ts. pepper and add 1 1/2 ts. salt
kozulich 9y ago

I added twice the amount of Barley and that made it heartier. Works well in the slow cooker, too.
alaskadiver 11y ago

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