Tomato Beef Barley Stew Recipe
Is it Beef Barley Soup or Beef Stew? How about a little bit of both. This is a delicious stew that will warm you up on those cold winter nights.
My husband and son love stew… me? not so much. But I do love Beef Barley Soup. I decided to combine the two two for something new but comforting. I think you will love it.
If you want this to be more like a soup than a stew, reduce the barley in half and don’t add the flour to the beef.
Tomato Beef Barley Soup
- 2lb Beef Cubes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup Flour
- 1/4 cup Olive Oil
- 1 cup Onion (diced)
- 1 cup Wine (Sherry or Red, not White or Sweet)
- 1 teaspoon Worcestershire Sauce
- 12 cups Water
- 3 heaped tablespoons Better than Beef Bouillon
- 2 cups Diced Carrots
- 1 cup Diced Celery (optional)
- 3 Bay Leaves
- 1 tablespoon Dried Parsley
- 1 bag Pearl Barley (rinsed)
- 2 cans Diced Tomatoes (or 1 large can)
Sometimes when you refrigerate and reheat the soup, it is a bit thick because the barley will continue to expand and soak up the broth as it cools. When reheating, I like to add beef broth to bring back the stew consistency.
|Sprinkle salt & pepper onto beef cubes. Toss with flour. |
|In a large stockpot, heat olive oil. Cook beef on high heat in batches to brown. Once all the beef is browned, add all the beef back with the onions. Cook for about 3 minutes, until onions are translucent. |
|Add the wine and bring to a boil, scraping the browned bits to deglaze the pan. Cook for about 3 minutes. |
|Add remaining ingredients EXCEPT THE BARLEY AND CARROTS. Bring to a boil. Cover, reduce heat to a simmer and cook for 45 minutes. |
|Add barley and carrots and bring back to a boil. Reduce heat and cook for 30-45 minutes. Serve hot. |
Tomato Beef Barley Stew