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Nutrition Facts
Serving Size 1 (453g) Recipe makes 8 servings
Calories 573
Calories from Fat 301		(52%)
Amount Per Serving		%DV
	Total Fat 33.5g	51%
	Saturated Fat 12.2g	60%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 399mg		16%
Potassium 805mg		23%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 5.6g	22%
	Sugars 4.3g
Protein 36.2g		72%
detailed view... how is this calculated?

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beef barley stew/soup

Recipe #47921 | 2½ hours | 30 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: chia
Dec 8, 2002

this is a winter staple here, especially when my college kids come home

SERVES 8 (change servings and units)

Ingredients

2 tablespoons flour, mixed with
salt and pepper
2 tablespoons olive oil
2 lbs beef stew meat
2 potatoes
1 onion, chopped
1/2 lb mushroom, quartered
2 stalks celery, chopped
1/2 lb baby carrot
4 cups beef broth
4 cups water
1/2 cup barley
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon parsley
2 bay leaves
1 cup peas

for stew add

1/4 cup cornstarch, mixed with
1/4 cup water

Directions

1
heat oil in large soup pot.
2
add beef to flour mixture, add to oil, brown on all sides in batches, remove add onion& celery, saute til soft, add mushrooms, carrots, beef.
3
add 8 cups of liquid, spices, bring to boil and simmer for 45 minutes.
4
add barley and potatoes simmer for 45 minutes.
5
add peas cook til heated through.
6
thicken for stew as mentioned above.

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Featured Reviews for This Recipe

From: Chef #1193718

On Mar 27, 2009

This came out great. It thickens up quite a bit upon sitting so if it seems to thin after adding the cornstarch, give it some time. I froze this and it reheated nicely. I used two cans of potatoes to save a little time, and 2 small cans of button mushrooms.

0 people found this review helpful

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From: *****Sandy

On Jan 3, 2009

This is a good dish for a cold night — very filling. We went the soup route and by the next day the leftovers looked more like stew — in fact we had to add more broth. It was still good. Thanks for sharing!

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From: jag14

On Mar 23, 2007

This was a wonderful soup. I changed the amount of spices, as 1 tbsp of each seemed excessive. I used 1/2 tbsp. of thyme and l tsp. each of the basil and oregano. Since I planned to freeze some of the soup, I left out the potatoes (which do not freeze well) and the peas (I had none). I will definitely be making this again.

10 people found this review helpful

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From: SusanM.

On Oct 20, 2004

I made this since it was so highly rated and I was looking for a great beef stew. I hesitated when I saw the large amounts of Oregano and Basil, but I knew it wouldn't be right with 1 Tablespoon of thyme, so I held back. It was all still way too much and it really overpowered the entire soup. If I were to make this over again, I would start with teaspoons of each spice and work my way up if needed. Chia, I know your a great cook and I'll keep trying other recipes! Thanks

9 people found this review helpful

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