There’s something about cooking soups and stews that impresses me every time  . . .

And this beef barley stew is no exception.

I think it’s the way a few simple ingredients pull together to create a delicious, soul-warming meal.

I’ve mentioned this children’s book in another post but it’s worth bringing up again —

Stone Soup

Do you know the story?

Originally written by Robert Moser in the early 1800’s, the tale has many variations.

The version I recall from my childhood involved a clever, weary traveler who convinced villagers to contribute various ingredients to assist his “magic” stone.

From a pot of warm water to vegetables to meat, everyone contributed a bit in hopes of witnessing the “magic” of the stone.

The result was a delicious soup which was enjoyed by the traveler and villagers.

As you make beef barley stew, you’ll come to understand “kitchen wizardry.”

Below is a recipe, but think of it more as a guide.

Feel free to add celery, potatoes, tomatoes — whatever you have on hand.  You may need to increase the liquid a bit if adding items that tend to absorb liquid — like potatoes.

In our house, we have varied opinions about spinach.

To keep everyone happy, I serve this stew with spinach on the side and a bit of balsamic vinegar on the table for everyone to drizzle over the top before eating.

IF you have leftovers, you may find you need to add a bit more liquid (beef broth or water) when you reheat.

Enjoy! – The Recipe Wench

Beef Barley Stew

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Serves	6
Prep time	10 minutes
Cook time	1 hour
Total time	1 hours, 10 minutes
Meal type	Soup

Beef barley stew with mushrooms and spinach is comfort food at its finest. Super easy to make -- takes about 45 minutes for the barley to get tender. The spinach is a refreshing addition. Drizzle with balsamic for a nice burst of flavor!

Ingredients

• 1 Pound flank steak (trimmed of excess fat and cut into bite-sized cubes)
• 2 Tablespoons olive oil
• 1 Medium onion (finely chopped)
• 2 Cloves garlic (minced)
• 2 Cups sliced mushrooms
• 2 Cups sliced carrots
• 4 Cups beef broth
• 1-2 Cups water
• 1 Cup pearl barley
• 2 bay leaves
• salt and pepper to taste
• 3 Cups fresh spinach, chopped
• balsamic vinegar (to drizzle on top just prior to serving)

Note

I prefer to use flank steak when I make beef barley stew, but you could also use beef chuck cut into bite-sized cubes.

Directions

Step 1

In a large pot, heat oil over medium-high heat. Quickly brown steak -- this will take a couple minutes. Add onions, garlic, mushrooms and carrots. Saute until onions are tender (about 4 minutes). Add beef broth, water, barley and bay leaves. Bring to a boil then reduce heat and allow to simmer until barley is tender (about 45 minutes). Remove bay leaves and discard.

Step 2

Either stir spinach into stew just before serving or allow everyone to add to their own bowl at the table. Ladle into bowls and drizzle with balsamic vinegar.