Beef Barley Stew

Ready in 1 hour
2 review(s) averaging 4. 50% would make again

Top-ranked recipe named "Beef Barley Stew"

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Try this Beef Barley Stew recipe, or contribute your own. "Soups" and "Beef" are two tags used to describe Beef Barley Stew.

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

- alaskadiver

Ingredients

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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

Servings  

Preparation

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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Barley Beef Stew

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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 8 years ago
I added twice the amount of Barley and that made it heartier. Works well in the slow cooker, too.
alaskadiver 9 years ago
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