Tag Archives: stew recipe

Healthy Barley Stew Recipe

Healhty Barley Stew

This yummy recipe has a mild flavor and is great paired with jalapeno cornbread!  The addition of a little spice makes it absolutely perfect. If you aren’t up for it, but want a little spice add a little extra cayenne pepper to yours.

Healthy Barley Stew


  • 1 cup instant barley
  • 4 cups water
  • 2 whole bay leaves
  • 3 med onions
  • 2 med celery stalks
  • 1 med bell pepper (any color works)
  • 2 med cloves garlic
  • 1 tbsp canola oil
  • 4 oz ground meat (we used turkey)
  • 2 14.5 oz cans diced toms
  • 1 tsp sat
  • 1/2 tsp ground cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 tsp black pepper


  1. Rinse barley under cold water.
  2. In a med pot over high heat, bring barley, water and bay leaves to a boil. Reduce heat to low and cover.  Cook barley until tender and water is absorbed, about 20-30 minutes.
  3. Set aside.
  4. Dice onions, celery and bell pepper.  Mince garlic.
  5. In a large pot, heat pan over medium high heat.  When pan is heated, add oil.
  6. When oil is hot, saute onions, celery and bell pepper.  Add minced garlic when veggies are almost translucent add garlic and saute an additional 1 minute.
  7. Add ground meat and spices then cook until browned. Drain and return to pan.
  8. Add tomatoes and bring to a simmer.
  9. Cover and reduce heat.  Cook at a low simmer for 15 minutes.
  10. Add cooked barley to mixture.  Stir to combine.  Add water or beef broth if necessary.  ook over low heat to blend flavors, about 5-10 minutes more.
  11. Remove bay leaves and serve.

*Barley can be cooked up to two days in advance.

*If you’d like a vegan option, use pinto or black beans, rinsed and drained, in place of meat

* Could use cooked rice instead of barley

I’d love to hear your thoughts and modifications!

Please leave them in the comment section.

Wild Mushroom Beef Stew


It’s been so cold this winter that I’m trying out new soups left and right.  I’m also working on stepping out of my comfort zone.  That hasn’t always been my strong suit. So, as one of my new trial recipe I tried this out.  My husband thinks it will be even better if it was made in a dutch oven.  Modification instructions are below the crockpot recipe.  Hope you like it.

  • 1 1/2- 2 lbs beef stew meat, cut into 1″ cubes
  • 1/8 cup of flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 tbs minced garlic
  • 1 bay leaf
  • 1 tsp paprika
  • 8 oz shiitake mushrooms, sliced
  • 2 med carrots, sliced
  • 2 med potatoes, diced
  • 1 sm white onion, chopped
  • 1 stalk celery, sliced
  1. Put beef in crockpot.  Mix together flour, salt and pepper.  Pour over meat, stir to coat each piece of meat with flours mixture.  Add remaining ingredients and stir to mix well.
  2. Cover & cook on high for 4 hours or until done.  Stir stew before serving.

Dutch Oven Modification: Heat dutch oven over med-high heat.  Mix flour and seasoning (all but bay leaf) and toss the beef in it. Coat pan with 1-2 tbsp olive oil.  Brown beef in oil.  Add all ingredients, stir and cook until done.

**If you have any thoughts or modifications, I’d love to hear them!  Please share.