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Beef & Barley Stew

Posted on Nov 8th, 2009
by Brooke
Categories:
  • Soups & Stews

Upon request for Peter’s wife’s craving for Beef & Barley Stew:

  • 1½ lb beef chuck, cut into 1″ cubes
  • 2 cups carrots, chopped
  • 8oz mushrooms, sliced
  • 2 cups water or beef broth (you could also add a soup bone while simmering; discard before serving)
  • 1 can diced tomatoes
  • 2 cups water
  • 1 package onion soup mix (or 2 Tbs dried onion flakes & 1 tsp garlic powder)
  • ¾ cup uncooked pearl barley
  • 2 cup frozen green peas
  • 1 Tbsp olive oil

Heat olive oil on medium to brown the beef. Add all ingredients to pot (except peas), bring to a boil, then reduce heat. Simmer, covered, and stir occasionally for 1½ hours, or until beef is tender. Stir in peas, cook another 5 min. If you like this one, try Pauline’s Guinness stew »

Serves 6.

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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