Beef Stew with Barley

A winter favorite! Beef stew is perfect for those cold and snowy nights.


  • 1 1/2 pounds beef stew meat
  • 1/2 cup flour
  • 1 Tablespoon olive oil or vegetable oil
  • 2 Tablespoons butter
  • 3 cups diced yellow potatoes
  • 1 sweet onion, diced
  • 1 cup baby carrots, diced
  • 1 Tablespoon minced garlic
  • 2 cups lower sodium beef broth
  • 1 cup dry red wine
  • 2 cups water
  • 3/4 cup quick cook barley
  • 1 Tablespoon black pepper
  • Parsley, for garnish


  1. Place beef a large shallow dish. Sprinkle flour evenly overtop. Stir to mix.
  2. Heat olive oil in large skillet. Add beef and cook until browned on all sides, stirring occasionally.
  3. In a large pot or Dutch oven, melt butter. Once melted, add in garlic, onion, and carrots. Stir, and cook for 3-5 minutes, until carrots begin to soften.
  4. Add potatoes, beef broth, wine, water, black pepper, and beef into pot. Bring to boil and turn to low. Cover and cook for 1 hour, stirring occasionally.
  5. Stir barley into stew, cover and cook additional ten minutes.
  6. Serve topped with parsley, if desired.

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