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Beef Barley Stew

Home Beef Barley Stew

Beef Barley Stew

Beef Barley Stew

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Beef Barley Stew
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.

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