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My review
Beef Barley Stew
Diane Werner
"This is a very hearty stew, but the subtle wine with portobello mushrooms, thyme and bay leaves make it special enough to serve to company. --Diane Werner"
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Ingredients
2 h 10 m servingsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
- Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.
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Reviews
Read all reviews 95124 Ratings
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Most helpful positive review
4/18/2008
I cheated...I took all of the ingredients (minus the wine, I didn't have any on hand) & dumped them in the crock pot, turned it on low, and 5 1/2 to 6 hours later I had a yummy stew that looks j...
Most helpful critical review
9/30/2010
It was filling, but not one of our favorites. I won't bother making this again.
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4/18/2008
I cheated...I took all of the ingredients (minus the wine, I didn't have any on hand) & dumped them in the crock pot, turned it on low, and 5 1/2 to 6 hours later I had a yummy stew that looks j...
11/30/2007
I didn't like the idea of diluting the good flavor of this dish by adding flour and water at the end of cooking. So I dredged the meat cubes in flour and browned them before adding the onions, ...
11/20/2007
I modified this recipe for cooking in a slow cooker. This involved adding all of the ingredients, except for the vinegar and parsley, all at once. I cooked it in the slow cooker for eight hours....
1/8/2007
My husband and I just loved this stew!! I used the whole carton of broth vs 1 cup (approx 2 cups). I also added a little bit more barley to compensate for the extra liquid. This one is a keep...
2/14/2009
This stew is outstanding! We love soups and stews, and this one moves very close to the top of our list. The only changes I made were chopping the mushrooms very finely (to help disguise them ...
10/14/2006
This is great...lots of flavor. I was looking for something different to do with a chuck roast and this was a nice change from a pot roast. I doubled the broth and adjusted the spices and cookin...
10/26/2007
This is an excellent recipe. I didn't think I would like the balsamic vinegar addition but turned out to be just what it needed.
10/6/2007
I was really looking for a soup but this recipe got such great reviews I decided to try it. I followed the recipe exactly except I added almost the whole can of beef broth. We absolutely love ...
11/15/2006
Super wonderful recipe! I used canned mushrooms and left out the vinegar and celery. I also didn't bother to thicken it. It was DELICIOUS! Thanks for submitting it!