Beef Stew with Beans and Barley

Beef Stew with Beans and Barley


36 people made this

About this recipe: A beef stew recipe, which is packed full of protein. Stewing steak is simmered with onions, garlic, tomatoes, potato, carrots, cabbage, barley and cannellini beans, in a herb-seasoned beef stock.


Serves: 8 

  • 450g diced stewing beef steak
  • 1 small onion, chopped
  • 1 pinch salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, crushed
  • 800ml beef stock
  • 850ml water
  • 250g peeled and diced tomatoes with juice
  • 1 potato, cubed
  • 2 carrots, chopped
  • 1/4 medium head cabbage, finely chopped
  • 65g pearl barley
  • 1 (410g) tin cannellini beans, rinsed and drained
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon caraway seeds

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Coat a large pan with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef stock, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to the boil, then reduce heat and simmer 20 minutes or until the barley is tender.

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