Back to Vegetable, Beef, and Barley Stew All Reviews for Vegetable, Beef, and Barley Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 6 barley-soup-168-med110298.jpg
Ingredients Ingredient Checklist 2 tablespoons olive oil, divided Coarse salt and pepper 1 pound beef chuck, cut into 3 pieces 3 garlic cloves, minced 4 thyme sprigs 4 cups chicken or beef broth, divided 1/2 pound small potatoes, halved 1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups) 1/2 cup pearl barley
Cook’s Notes Cold Comfort Freeze leftovers as individual servings for quick lunches or dinners later.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 6 barley-soup-168-med110298.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 4 hrs 20 mins
Servings: 6
prep: 20 mins
total: 4 hrs 20 mins
prep:
20 mins
total:
4 hrs 20 mins
Servings: 6
6
barley-soup-168-med110298.jpg
barley-soup-168-med110298.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil, divided Coarse salt and pepper 1 pound beef chuck, cut into 3 pieces 3 garlic cloves, minced 4 thyme sprigs 4 cups chicken or beef broth, divided 1/2 pound small potatoes, halved 1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups) 1/2 cup pearl barley
Directions
In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
Cook’s Notes Cold Comfort Freeze leftovers as individual servings for quick lunches or dinners later.
Cook’s Notes
Cold Comfort Freeze leftovers as individual servings for quick lunches or dinners later.
Reviews (7)
Add Rating & Review 156 Ratings 5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
Reviews (7)
Add Rating & Review 156 Ratings 5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
Add Rating & Review
156 Ratings 5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
156 Ratings 5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
156 Ratings 5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
5 star values: 26 4 star values: 52 3 star values: 55 2 star values: 18 1 star values: 5
Martha Stewart Member Rating: 5 stars 10/29/2017 Loved this recipe. Really easy to prepare and very flavourful. Love the combo of squash and barley, really makes for a comforting bowl of warm yumminess! Martha Stewart Member Rating: 3 stars 01/02/2014 I think the flavor was pretty good, but it is more of a soup than a stew. I added an onion, think I would add more veggies if I make it again. I think either less liquid or more barley to absorb some of the liquid. I didn't have quite enough broth so I added some white wine, I think it was a nice addition. I would also like more meat in it. Martha Stewart Member Rating: Unrated 10/27/2013 My family loved it and ask for it instead of traditional beef stew. Go figure. It is really starchy... Martha Stewart Member Rating: Unrated 10/22/2013 I did not care for the taste at all. However, my husband had two bowls. Tasted like I was eating fat. Removed a lot of the fat before cooking. Strange taste. Martha Stewart Member Rating: 1 stars 10/16/2013 This really should be called Beef and Starch Stew. It isn't very flavorful and is great need of some non-strachy vegetables. I love most MS recipes, but this one needs work. Martha Stewart Member Rating: Unrated 10/10/2013 Easy to make and delicious! Martha Stewart Member Rating: Unrated 10/10/2013 very good, everyone in family liked it!Martha Stewart Member
Rating: 5 stars 10/29/2017
Loved this recipe. Really easy to prepare and very flavourful. Love the combo of squash and barley, really makes for a comforting bowl of warm yumminess!
Rating: 5 stars
Rating: 3 stars 01/02/2014
I think the flavor was pretty good, but it is more of a soup than a stew. I added an onion, think I would add more veggies if I make it again. I think either less liquid or more barley to absorb some of the liquid. I didn’t have quite enough broth so I added some white wine, I think it was a nice addition. I would also like more meat in it.
Rating: 3 stars
Rating: Unrated 10/27/2013
My family loved it and ask for it instead of traditional beef stew. Go figure. It is really starchy…
Rating: Unrated
Rating: Unrated 10/22/2013
I did not care for the taste at all. However, my husband had two bowls. Tasted like I was eating fat. Removed a lot of the fat before cooking. Strange taste.
Rating: 1 stars 10/16/2013
This really should be called Beef and Starch Stew. It isn’t very flavorful and is great need of some non-strachy vegetables. I love most MS recipes, but this one needs work.
Rating: 1 stars
Rating: Unrated 10/10/2013
Easy to make and delicious!
very good, everyone in family liked it!
All Reviews for Vegetable, Beef, and Barley Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable, Beef, and Barley Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
