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Beef Barley Stew

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“My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.”
1hr 45mins

Ingredients Nutrition


  1. Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
  2. In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
  3. Add onion and garlic to skillet beef drippings and cook until onion is translucent.
  4. In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
  5. Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

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