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A delicious bowl of beef, barley, and vegetable soup.

Beef, Barley and Vegetable Stew Recipe

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Make this hearty beef, barley and vegetable stew in the slow cooker or on the stove top. It's so simple to throw together!
Course soups
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 -10 servings
Calories 407
Author Cheryl Najafi

Ingredients

Instructions

slow cooker directions

  • Place ingredients (except oil and barley) into slow cooker. Cook on low for 10 hours. Stir in barley during the last hour of cooking. Once the barley is tender, season to taste with salt and pepper and serve.

stovetop directions

  • Heat a large soup pot over medium-high heat then add oil. Once oil is hot, add beef stew meat then cook for about 5–6 minutes until browned on all sides. Add onion, carrots, celery and garlic then stir to coat veggies in oil. Cook veggies for 5–6 minutes until they begin to soften and the onions are translucent.
  • Pour in wine (if using) then beef stock and diced tomatoes with juice, bay leaf, basil, oregano, beef bouillon and Worcestershire sauce. Stir to combine then bring to a boil. Once the liquid begins to boil, reduce heat to low, cover then simmer for 1½ hours, stirring occasionally.
  • After 1½ hours, add barley then stir to combine. Return the lid and continue simmering the soup for 1 additional hour, stirring occasionally.
  • Once the barley is tender, remove soup from the heat, season to taste using salt and pepper then serve nice and hot. Enjoy!

Notes

Serve this stew with a loaf of rustic bread. It’s perfect for dipping!

Nutrition

Calories: 407kcal | Carbohydrates: 22g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 1751mg | Potassium: 584mg | Fiber: 5g | Sugar: 5g