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Beef and Vegetable Barley Stew

Beef and Vegetable Barley Stew

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Level of Difficulty: Beginner

Meal Occasion: Dinner

Cook Method: Stove-Top

Prep Time: Under 15 minutes

Total Time: More than 1 hour

Serving Size: 4

Nutrition Information - Product Nutrition Information - Recipe
Servings:
4

Ingredients:

  • 1.25pound Sutton & Dodge® Stew Meat
  • 1tablespoon vegetable oil
  • 2teaspoon minced garlic
  • 3cup water
  • 1 (14.5-ounce) can diced tomatoes
  • 2cup sliced carrots
  • 1cup button mushrooms, cut in half
  • 1cup frozen pearl onions
  • 1tablespoon instant beef bouillon (3.25 oz)
  • 1teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves
  • 0.5teaspoon pepper
  • 0.5cup medium pearl barley
  • 0.25cup chopped fresh parsley

Directions

Buy Sutton & Dodge® Stew Meat. Step 1

Buy Sutton & Dodge® Stew Meat.

In 4-quart Dutch oven or heavy saucepan, heat oil over high heat. Add stew meat and garlic. Cook, stirring occasionally, 10 to 12 minutes or until liquid is evaporated and stew meat is well browned. Step 2

In 4-quart Dutch oven or heavy saucepan, heat oil over high heat. Add stew meat and garlic. Cook, stirring occasionally, 10 to 12 minutes or until liquid is evaporated and stew meat is well browned.

Stir water, tomatoes, carrots, mushrooms, onions, bouillon, rosemary and pepper into stew meat; bring to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 minutes.  Step 3

Stir water, tomatoes, carrots, mushrooms, onions, bouillon, rosemary and pepper into stew meat; bring to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 minutes.

Stir barley into stew; return to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 to 50 minutes or until barley and stew meat are tender. Stir in parsley. Step 4

Stir barley into stew; return to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 to 50 minutes or until barley and stew meat are tender. Stir in parsley.

recommended side dishes:
  • Crusty artisan bread
  • Spinach salad with toasted walnuts, crumbled blue cheese, crumbled cooked bacon, and red wine vinaigrette