Beef ‘n’ Barley Stew

Thick and tangy, this tomato-based beef stew has long been one of our family favorites. We often use potatoes in place of the barley, and our favorite way to serve it is in a bread bowl. It’s perfect for dipping and delicious before trick-or-treating with these parmesan cheese rolls or bowls. –Mellyn 

  • 2 12-ounce cans beef, drained
  • 1 cup barley
  • 1 cup dehydrated carrots
  • 2 Tablespoons sugar
  • 4 teaspoons salt
  • 1 Tablespoon parsley
  • 1 Tablespoon onion powder
  • 1/4 teaspoon pepper
  •  6 cups tomato juice
  • 3 cups water
  1. Put beef, barley and carrots in a crockpot.
  2. Combine remaining ingredients and pour them over beef, barley and carrots.
  3. Cook on high for 4 hours or until carrots and barley are soft.
  4. This makes a thick, rich stew. If you like it thinner, just add more water.

 

 

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