Rachael Ray beef and barley stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 468.7
  • Total Fat: 24.7 g
  • Cholesterol: 85.1 mg
  • Sodium: 1,562.3 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Rachael Ray beef and barley stew calories by ingredient
Report Inappropriate Recipe

Submitted by:


Everyday magazine, doubled Everyday magazine, doubled
Number of Servings: 8


    2 pound lean ground beef
    2 onion, finely chopped
    4 cloves garlic, minced
    2. 14 1/2 ounce can diced fire-roasted tomatoes
    2 teaspoon oregano
    12 cups beef broth
    6 carrots, peeled and cut into 1/2-inch rounds
    6 ribs celery, sliced
    1 cup pearl barley
    1 cup chopped flat-leaf parsley
    Salt and pepper


In a large saucepan, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it starts to brown. Stir in the onion and garlic, lower the heat to medium and cook, stirring occasionally, until the beef is well browned, 12 to 15 minutes.
Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.

TAGS:  Beef/Pork |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.