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Beef Barley Stew

Rated as 4.63 out of 5 Stars

"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 servings
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 95
  1. 124 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

It was filling, but not one of our favorites. I won't bother making this again.

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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...

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, ...

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....

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...

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 ...

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...

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.

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 ...

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!