Hamburger Barley Stew (Crock Pot)

Excellent stew. I added some frozen peas, left out the potatoes and used a 1lb flank steak that had been beaten to death and then cut into cubes. Cooked on high 4 hours and it was done. Made for ZWT4.

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What a wonderful soup! I made it in my 6 quart crockpot. I added a little extra garlic because we love it. And I omitted the salt because there was plenty of it in the beef bouillon. I served it with warm whole wheat dinner rolls. Thank you for posting this recipe, it's a keeper!

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6qt crock. 2 cans beef broth 1.5c water to equal 5c liquid. 2 cans italian diced tomatoes. no potatoes. cooked overnight sans barley because i have quick-cook barley. added barley at very end. REALLY tasty! served with grilled cheese sandwiches.

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Very filling! Just what was needed for a cold night with friends coming over. I made a couple different kinds of soup and everyone enjoyed this one, but it wasn't their favorite. I think I will make it again and try adding some of the tweeks mentioned by others- peas, red wine, tomato sauce.

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I very much enjoyed this. Used on 28oz can diced tomato (and added a small can of tomato paste to give it a bit more body.. also and added extra spices as my tomatoes weren't spiced. Rather than cut up carrots/onion/celery used just 2 cups of frozen spagetti mix (carrots, green pepper, celery and onion). Added 1/2 cup of red wine - might add about half that next time. Will definitely make again but will use beef broth rather than beef bullion and water.

A great and very easy recipe! Thank you!

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I used 2 cans of beef broth and added about 3/4 c. water plus 2 beef bullioun cubes. I reduced the carrots to 1 1/2 c. and added about 2 cups chopped cabbage. Next time, I will probably add peas. This was very good. I can see it being even better with 1/2 c. red wine.

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This was very easy and inexpensive. I did add quite a bit of jalepeno salt to up the flavor though. I used beef broth instead of water/bouillon. Next time I might sub one can of diced tomatoes with a can of tomato sauce, just to make the sauce a bit thicker. Thanks for posting.

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My 13 year old son ate 3 bowls of this and still begged for more! Definitely will make again. I made 1/2 the recipe and it made 8 bowls. I substituted an 8 oz can of tomato sauce for one of the cans of tomatoes. Delicious!

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This soup had great flavour! After 5 hours on high, the carrots & potatoes were cooked; but still "crunchy". They didn't turn to mush which i like. I added about 1/2 cup frozen corn. I took the suggestion of others & added the barley 2 hours before serving & the soup turned out GREAT!!! Love it!

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I couldn't find BARLEY... my fantastic grocery store rarely lets me down! I used brown rice instead. It was just OK. Edible, sure! The pictures definitely look tastier than what I experienced this evening. It was hearty, filling, and warm... maybe I'll try it again with barley and will enjoy it more :-)

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This is comfort food at its finest, I did exactly as the recipe called for, except I used 3 cups of beef broth and the rest water. The barley gives it a nice flavor along with good vitamins.

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This was very good, but had to cook it a lot longer on high in order for the veggies to be tender. Thank you for sharing!

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WOW - this was GOOD!! I made exactly as followed except only used 2 cans of tomats since my family usually isn't a fan of them, and skipped the celery since I'm not a fan. Next time I may add some mushrooms, but otherwise this is AMAZING!!

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Delicious! Very easy to to put together and easier to eat. This will be added to my regular rotation. Thanks for a very good recipe.

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Wonderful soup! I used a carton (4 cups) of beef broth instead of the water & bouillon. Also added frozen peas as another reviewer mentioned. Thanks for a wonderful recipe!

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EXCELLENT and very filling/hearty. Thanks for sharing! My first time using Barley and I also picked up the quick cooking kind. Used 28oz tomatoes with 15oz sauce, less than a pound of chuck, and threw in 2 fresh cloves of garlic. Made it on the stovetop and added the barley the last 20 minutes. Alternated between med-high heat and simmering for an hour and a half.

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As I starting making this late in the day, I decided to just cooking it on the stove top. I only had plain tomatoes so added 1 1/2 t each of leaf oregano, basil and 2 cloves of minced garlic. I cooked it for about 45 mins to 1 hour. The soup turned out fantastic, thick with a lot of flavor. Made for the *Recipe Swap 14* game 2008 in the Aussie/NZ forum. Our group was *The Kumara Kids* Group 28

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They were calling for bad weather today so I put this in the crockpot last night so we would have it for lunch today as I figured school would be cancelled. It smelled so good when I got up. I followed the recipe as written other then I followed another reviewers advice and added the barley in the last hour. We all loved this. It was good and easy to put together. This was my first time using barley. Will be making again.

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ok I just put this in my crock pot and it almost don't fit,and I have not put in the potatoes or barley as I am using canned potatoes and quick barley. I will update later. Ok I have added some corn and it is smelling great. I just hope I can get everything into the crockpot. it is full(3 to 3 1/2 qt)

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This was so hearty and good. My family loved it! I think next time I'll use only 2 cans of tomatos and more potatoes. (Purely out of vegetable preference!) But it really hit the spot and was pretty too.

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