Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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.

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.
Most Helpful

Very Tasty. Got everything together and realized I only had chicken stock, and added a little red wine. This was one of the best stews I've made. Will try making this in the crockpot. Thank you for posting. Made for ZWT 5.

Tarteausucre May 30, 2009