This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is important to use beef STOCK and not broth. They are not the same...
A BIG WINNER (with a few tweaks...) and crockpot friendly too.
To make this recipe a true soup (instead of a stew) I use only 1 lb of beef and 4 oz of barley. I also add two cans of beef consomme and 2 Tbsp Worchester Sauce, both of which give the broth some extra ooomph! Throw everything EXCEPT the barley, into a crockpot for about 6 hrs. Add the barley about 1hr before serving. Easy!
A note to new cooks: Taking the time to brown the meat & veg in a skillet is the key to developing flavour base for most every soup or stew. It takes a few more minutes & dirties another dish BUT your taste buds will thank you!
this is the best beef stew I've found (since our old family classic). I left out the mushrooms, only because I forgot to buy some fresh... I did add a little dash of kitchen bouquet, and added more carrots/celery. Two thumbs up!
I didn't have mushrooms so left them out. But otherwise flavor was great! It didn't take 3 hours to cook...I cooked barley only 1 hour and it was definitely enough time for the whole soup.
used about a pound of beef stew meet, cut up in tiny pieces. 2 cups of barley, 2 onions, lots of carrots, 3-8oz boxes of sliced mushrooms, 2 tsp minced garlic, 8 cups beef broth,2 cans tiny diced tomatoes, 2 TB tomatoe paste, 1 TB worshitshire, 1 tsp balsamic vinegar, 1 tsp dried thyme, 2 tsp salt, bunch of pepper, about a 1/2 cup red wine, 6 cups of spinach. **If you use the 2 cups of barley add another carton of beef broth or cut the barley to 1 cup and only use 2 cartons of broth. barley really soaked up the liquid.
Loved this! Took a tip from a beef stew recipe and added a Tbl each of steak sauce, Worcestershire sauce and ketchup/or barbeque sauce, as well as about 1/2 cup red wine and some garlic powder as it started to simmer. It does cook down and I usually will add another cup or 2 of broth around the time I add the mushrooms
Ok I made this soup/stew yesterday. I followed the ingredient list almost exactly with the following changes. 1. I used more beef because that was what came in the package. 2. and less onion. It is wonderful! I did find the cooking time to be longer than needed. I cooked mine for 11/2 hrs. at a simmer and all my veggies and barley were cooked I only cooked the mushrooms for 30 mins. before serving. I also had to add more liquid (31/2 cups of water) This is a delicious soup and does get better the next day. I'll definetly make this again.
I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour.
Loved loved loved!!! Awesome recipe! Delicious and filling. I have had many requests for the recipe!! Highly recommend!!
I browned garlic with the beef and peppered the beef and veggies when I cooked them. I was disappointed because it was very bland. I'll definitely make this again - but will be adding some more seasonings. Thyme and bay leaf maybe.
