Recipe for Barley and Beef Stew


WINNIPEG, MB. – There is nothing better than this great lazy lunch or hearty dinner. The hearty earthiness of the vegetables, slow-cooked to perfection with the mouth-watering beef and herbs, makes for a good, all-round winter meal.

The first time I experienced this meal, the snow was falling outside, the wind was howling, yet inside I was devouring the food that was presented. I was warm and comfy cozy.


2 1/2 pounds stewing beef cut into ½-inch cubes

1 pound button mushrooms sliced

2 cups fresh chopped spinach

4 cloves garlic minced

1 small tin tomato paste

4 tablespoons regular flour

2 teaspoons dried thyme

2 teaspoons dried oregano

2 tablespoons extra virgin olive oil divided

1 ½ large onions diced

3 carrots chopped

3 stalks celery diced

1 cup pinot noir

8 cups beef stock

3 large bay leaves

1 teaspoon salt

1 cup barley

1 cup parsley chopped

Recipe for Barley and Beef Stew


Pre-heat slow-cooker on high, pour in the beef stock and also the barley grains, replacing the lid.

Chop all the ingredients and one at a time pan-sear each, starting with the onions. As each vegetable is seared, place it in the beef stock in the slow-cooker and in turn mix well.

In a large bowl add the flour and herbs, toss together so that all are mixed thoroughly.

Add the cubed beef and mix well, so that all the flour and herbs have been collected by the beef. Finally place in the frying pan and sear until you have a nice golden colour. Pour in the wine and reduce. Once reduced, place the beef in the slow-cooker and bring to a boil. Once boiling, turn down to medium heat and cook for four hours.

To serve, place in a soup bowl and eat with fresh French bread for dipping; believe me, you will want to dip.

Happy New Year folks! If ever you are looking for something for me to write about why not drop us a line? I will do my very best to oblige.

Ian Leatt, Manitoba Post

Photo supplied by Lifestyles 55

Ian Leatt is president of Pegasus Publications Inc.