Prep 15 mins
Cook 40 mins
An old fashioned stew that can be thinned and used as a soup.
- 1 lb boneless beef cube
- 3 cups white potatoes, cubed
- 2 cups carrots, chopped
- 1⁄2 cup barley
- 1 (8 ounce) can diced tomatoes
- 1⁄4 cup green pepper, diced
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery (optional)
- 2 bay leaves
- salt & pepper
- 1⁄4 cup beef base (powder)
- 6 cups water
- brown beef with onions in large pot.
- Add water once browned and bring to a boil.
- Add barley and remaining vegetables.
- Bring to a boil on medium heat.
- Add beef soup base and bay leaves.
- Simmer until vegetables are at desired texture. Add salt and pepper to taste.
My family loved this recipe. A nice way to get my family to eat barley. I look forward to making this recipe again.
A little too bland for us. . .I added onion soup mix and some Bloody Mary Mix and it was still not as flavorful as I would have liked. Made a LOT of stew, so I have plenty to freeze for a quick lunch another day. Made for PAC Fall 2008.
A nice tasting stew, easy to make & definitely filling! Enjoyed the barley, which is something I don't usually have on hand! Easy to make & tasty ~ couldn't be better than that! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]