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Hearty Beef and Vegetable Barley Stew

Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 45 minutes
Calories: 2237kcal


  • 2 tbsp butter
  • 1 1/2 lb stew meat
  • 1 cup frozen diced onion or fresh, up to you
  • 2 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 1/2 c tomato sauce
  • 2 tbsp tomato paste
  • 8 c beef broth
  • 3 russet potatoes diced in chunks
  • 1 cup chopped celery
  • 2 c frozen mixed vegetable blend carrots, corn, and pea mix
  • 1/2 c pearl barley


  • Heat butter in a large nonstick pot. I have this Ninja 4-in 1 that has a stovetop for browning and a Crock Pot in one. If there is one small appliance that I absolutely use all of the time, it's this pot!
  • Add meat and cook until golden brown on all sides
  • Add onion, garlic, Italian seasoning until fragrant still over a low flame.
  • To the meat, onion and seasoning mixture add the tomato sauce, tomato paste, and beef broth.
  • Mix in potatoes, celery, carrots, peas, corn and barley. Simmer on low for 25-30 minutes.
  • Move mixture to slow cooker and cook on low setting for 2-4 hours until the stew meat is the tenderness you desire. My stew is ready to serve in two hours.


** The leftovers for this stew are very thick. You can always add more beef broth to thin it down if you wish.


Calories: 2237kcal | Carbohydrates: 215g | Protein: 201g | Fat: 63g | Saturated Fat: 29g | Cholesterol: 482mg | Sodium: 8663mg | Potassium: 7159mg | Fiber: 30g | Sugar: 14g | Vitamin A: 1803IU | Vitamin C: 57mg | Calcium: 493mg | Iron: 30mg