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Beef and Barley Stew

Beef and Barley Stew


  • 2 tablespoons cottonseed oil (or canola)
  • 1 1/2 pounds beef stew meat, cubed
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup mushrooms, roughly chopped
  • 2 garlic cloves, minced
  • 1 tablespoon rosemary, freshly chopped
  • 1 bay leaf
  • 32 ounces beef broth
  • 1 cup pearl barley
  • 9 ounces frozen peas, defrosted


  1. Place beef cubes in a bowl. Season with salt and pepper. Sprinkle cornstarch over the meat and toss to coat.
  2. Heat oil in a large pot, over high heat. Add meat to pot and brown on all sides (about 5-7 minutes total). Remove meat and set aside.
  3. Return pot to burner and reduce to medium/high. Add onions, mushrooms, garlic and cook just until starting to soften, about 4 minutes. Add rosemary and bay leaf.
  4. Pour in broth, cover and simmer (on low heat) 1 hour. After 1 hour, stir in barley, recover and continue to simmer another 45 minutes. Stir in defrosted peas and cook uncovered 10 minutes.
  5. Serve hot.


  • Recipe provided by Christine Hadden of Foody Schmoody I'm JUST Cooking.

Nutrition Information

Per serving: 282 kcal cal., 8 g fat (3 g sat. fat), 682 mg sodium, 6 g fiber, 5 g sugar, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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