Burgundy Barley Beef Stew

From: PansiesForThoughts

On Oct 19, 2009

From: Wannabcook

On Jan 8, 2008

I thought this stew was great. I love barley and the red wine made it not the same old stew. I will make this again.

From: erinBOberrin

On Mar 8, 2002

Thanks for the comments! I, too, found the stew to be very thick, so among some other variations, i reduced the barley quantity from 1 cup to 1/2 cup prior to posting. Now I went ahead and changed it to 1/4. Hopefully that should make it just right! To speed up the prep, I bought as many vegetable as possible already sliced/chopped, and kept the baby carrots whole.

From: Carolinamoonshine

On Mar 6, 2002

Taste is "very good;" I will definately make this one again. Prep work took about one hour. Good variety of vegetables. I cooked it on High for 5 hours and 30 minutes. However, it was very, very thick--not like a stew at all. When I served the leftovers, I added TWO CUPS of beef bullion broth and it still wasn't enough. I will reduce the barley to 1/4th cup next time and add more celery and mushrooms and double the wine and beef broth. One helpful fact I noted in my Rival Crock-Pot booklet was the ability to make a recipe the night before and store it in the "removable" stoneware container in the refrigerator, covered with pastic wrap, with no change in cooking time. And since the prep time is considerable, I will do this the next time.