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Burgundy Barley Beef Stew

Burgundy Barley Beef Stew created by Mr. Ladypit

Hearty and easy crockpot meal!

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Combine flour, salt, pepper and beef in large ziploc bag.
  • Shake to coat beef.
  • Heat oil in large skillet (medium-high).
  • Add beef, onion, celery and garlic.
  • Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
  • Place beef mixture in crockpot.
  • Add remaining ingredients.
  • Cook on high for 5-6 hours, or low for 10-12 hours.
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RECIPE MADE WITH LOVE BY

@erinBOberrin
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@erinBOberrin
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"Hearty and easy crockpot meal!"
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  1. NancyB
    I tweaked this a bit. More meat (and a can of consommé), no wine or barley, added parsnips and a 1/2 cup of lentils. Great flavor. Like this way more than using a packaged "stew" seasoning mix.
    Reply
  2. Wannabcook
    I thought this stew was great. I love barley and the red wine made it not the same old stew. I will make this again.
    Reply
  3. Saraghina
    Pleasantly surprised. I didn't bother with the first three steps and everything turned out great. Also, I omitted the potatoes and had lima beans in there instead, only because the only barley I had was one of those barley/lima bean soup mixes. Thickness was just right, which I was a little worried about, but it turned out fine!
    Reply
  4. kittyroara
    I cooked this recipe over an open fire for 50 people, in a 20L pot at a camp party recently. It was such a hit! I used the serving converter but had slightly too small a pot for all the ingredients for 50 servings. My recipe went more like this: 1/3 cup flour 4 1/4 teaspoons salt 2 1/8 teaspoons pepper 8 lbs stew meat, cut into 1 inch pieces (I used 5 lbs beef and 3 lbs pork) 5/8 cup canola oil 8 1/3 small onions, chopped 16 2/3 stalks celery, chopped 25 cloves garlic, minced 2L beef broth 8 cans diced tomatoes, undrained 5 lbs carrots, cut into 1/2 inch pieces 30 red potatoes (cut into 1 inch pieces) 5-6 cans sliced mushrooms 2 cups barley 4 cups red wine 4 1/4 teaspoons oregano 4 1/4 teaspoons thyme 4 1/4 teaspoons basil I cooked the meat, onions, garlic, and celery and stored it in the fridge for a day in a big plastic bowl with a lid. I measured out all the herbs, barley, and stock (I used powder and added water to make 2L) and kept them in ziploc bags. The rest I just brought cans of and opened them when I assembled all the ingredients. Then we set up the pot over the fire and let it cook for about ten hours. It was delicious, and I highly reccomend it for any sort of potluck/camp out, it works great!
    Reply
  5. Julie F
    Very good. It didn't make a huge amount, which was nice. The barley was a good addition to it as well, and thickened it up nicely.
    Reply
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