Barley Stroganoff Stew Recipes

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BARLEY STROGANOFF STEW



Barley Stroganoff Stew image

Make and share this Barley Stroganoff Stew recipe from Food.com.

Provided by Joy1996

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef stew meat
1/3 cup diced onion
1 clove garlic, minced
1 (10 ounce) can beef broth
1 cup water
1/2 cup pearl barley
2 tablespoons ketchup
1 teaspoon paprika
1 teaspoon salt
1 dash pepper
2 cups fresh mushrooms, sliced
1/2 cup sour cream

Steps:

  • Brown meat, onion and garlic in 2T.
  • olive oil in a 3-4qt.
  • saucepan.
  • Stir in remaining ingredients EXCEPT mushrooms and sour cream.
  • Bring mixture to a boil.
  • Cover; cook over low heat for about 1 hour and 15 minutes.
  • Add mushrooms; continue cooking 15 more minutes.
  • Remove from heat and stir in sour cream.
  • Serve over hot cooked noodles or rice.
  • CROCK POT VARIATION: Reduce water to 1/2cup.
  • Combine all ingredients except mushrooms and sour cream and place in crock pot.
  • Cover; cook on low heat 7-8 hours.
  • Stir in mushrooms; cover, cook on high heat for 15 minutes.
  • Turn off heat and stir in sour cream.

BARLEY BEEF STROGANOFF (CROCK POT)



Barley Beef Stroganoff (Crock Pot) image

Make and share this Barley Beef Stroganoff (Crock Pot) recipe from Food.com.

Provided by jonesies

Categories     Easy

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 cups vegetable broth
2/3 cup pearl barley, uncooked (not quick-cooking)
6 ounces mushrooms, sliced
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb ground beef
1/2 cup celery, chopped
1/2 cup green onion, minced
1/4 cup half-and-half
fresh parsley

Steps:

  • Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
  • Cover; cook on LOW 6 to 7 hours.
  • Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
  • Drain fat.
  • Add celery and green onions; cook and stir 3 minutes.
  • Combine beef mixture and half-and-half in in slow cooker.
  • Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
  • Serve with parsley garnish.
  • Serve over cooked noodles if desired.

Nutrition Facts : Calories 275, Fat 10.8, SaturatedFat 4.5, Cholesterol 44.1, Sodium 61, Carbohydrate 29.5, Fiber 6.2, Sugar 1.5, Protein 16

BURGUNDY BARLEY BEEF STEW



Burgundy Barley Beef Stew image

Make and share this Burgundy Barley Beef Stew recipe from Food.com.

Provided by erinBOberrin

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb stew meat (cut into 1 inch pieces)
1 tablespoon canola oil
1 small onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cans beef broth (low sodium)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb baby carrots (about a cup)
4 -5 baby red potatoes (cut into 1 inch pieces)
1/2 cup sliced mushroom
1/4 cup barley
1/2 cup red wine
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon basil

Steps:

  • Combine flour, salt, pepper and beef in large ziploc bag.
  • Shake to coat beef.
  • Heat oil in large skillet (medium-high).
  • Add beef, onion, celery and garlic.
  • Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
  • Place beef mixture in crockpot.
  • Add remaining ingredients.
  • Cook on high for 5-6 hours, or low for 10-12 hours.

BEEF STEW STROGANOFF



Beef Stew Stroganoff image

A compromise between stew and stroganoff recipes which can be frozen and reheated; no pure dairy items are used. From my food blog at: http://www.comfortcookadventures.com/2013/05/i-want-stew-he-wants-stroganoff.html

Provided by Mary Cokenour

Categories     Stew

Time 7h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs top round roast, trimmed of fat, cut into 1 inch cubes
3 tablespoons flour
3 large russet potatoes, cut into 1 inch cubes, parboil
2 large onions, chopped
1 (8 ounce) bag frozen peas
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup red wine
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon ground black pepper

Steps:

  • Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
  • Cook for 6 to 7 hours, until beef and potatoes are tender.

Nutrition Facts : Calories 385.1, Fat 12.8, SaturatedFat 4.4, Cholesterol 78.2, Sodium 519.9, Carbohydrate 32.1, Fiber 4.2, Sugar 4.5, Protein 30.4

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