Compositions for Dining

Beef And Barley Stew

Ludwig loves barley and uses it in place of quinoa or oats. This is a comfort food for long winter nights when life slows down and life regenerates.

Comfort fuel for the soul.
Authored by: Schlepper
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Cabernet Sauvignon, Bordeaux
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Dinner
Cuisine American
Calories 3355

Equipment and Supplies


  • 1 tablespoon olive oil
  • 1 pound beef bones
  • 2 pounds beef steak, flank, flat iron, swiss or round, cubed
  • 2 onions, diced
  • 2 garlic cloves, peeled and pressed
  • 2 teaspoons celery salt
  • 2 carrots, grated or shredded
  • ½ cup parsley, chopped
  • 2 tablespoons Worcestershire sauce
  • 6 cups beef broth
  • 2 cups red wine
  • 1 cup barley


  • Heat the olive oil in the Dutch oven over medium-high heat. Add the bones and brown thoroughly.
    1 tablespoon olive oil, 1 pound beef bones
  • Add the beef, onion, and grated carrot. Saute until onions are golden brown.
    2 pounds beef steak, 2 onions, 2 garlic cloves, 2 teaspoons celery salt, 2 carrots
  • Add in beef broth, celery salt parsley, Worcestershire sauce, and wine. Simmer for at least 2 hours to let flavors build.
    2 teaspoons celery salt, ½ cup parsley, 2 tablespoons Worcestershire sauce, 6 cups beef broth, 2 cups red wine
  • Cook barley in 4 cups of water in a separate saucepan. When done, add the barley right before serving. Depending on the liquid in the stew, not all the barley may be needed.
    1 cup barley


Serve with crusty bread and a simple salad.

Private Notes

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