Beef Barley Stew


  • 1 1/2 lbss beef chuck, cut into 1-1/2-inch cubes
  • 2 Tbsp olive oil
  • 2 medium carrots, cut into 1-inch chunks
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 - 14 oz. cans peeled tomatoes, with juice
  • 1 - 14 oz. can water
  • 1/2 cup uncooked barley
  • 2 Tbsp granulated sugar
  • 1 Tbsp salt
  • 1/2 tsp pepper
  • 3 cooked and peeled potatoes, cut into chunks (optional)


Brown meat in olive oil in skillet over medium heat, about 3 minutes.

Remove meat from pan and set aside.

Add carrots, onion and celery to pan and cook until slightly browned, 2 to 3 minutes. Add vegetables to crockpot. Place meat on top of vegetables. Add tomatoes, water and barley. Stir in sugar, salt and pepper.

Cover and cook on LOW for about 7 hours, adding cooked potatoes to stew during last 30 minutes of cooking.

Servings: 2 to 4
Submitted by: Recipe Group Member

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