Mushroom Beef & Barley Stew

Updated: Aug 27, 2019

Rainy days are perfect days for a good ole fashioned stew, don't you agree? I usually use potatoes in my beef stew but today I wanted to make a stew that included all the health benefits of Barley:

  • Excellent source of fiber

  • Lowers cholesterol

  • Balances gut bacteria

  • Lowers blood sugar levels

  • Encourages weight loss

I found an amazing Beef and Barley Stew recipe over at Damn Delicious, one of my favorite food bloggers. The only thing I changed was I used boneless stew meat beef chuck because I couldn't find enough top sirloin steak...apparently everyone is cooking with top sirloin this evening. đŸ€· Oh and I also added more mushrooms (because mushrooms are life) and instead of wine, I used red wine vinegar.

You can easily make this stew vegetarian by using vegetable stock, omitting the steak and using meatless crumbles or meatless cubes. Or even add sweet potato or cauliflower.

The end result was a hearty, meaty, vegetable packed barley soup that took only about an hour to make. Another great thing about this recipe is that it is freezer-friendly! Which is perfect because I'm sure after this rain ends, we'll be back up to 95ÂșF degree temps again...đŸ„”

So here it is! Hope you enjoy it as much as we did. We made a few grilled cheese sandwiches but I also picked up some roasted garlic ciabatta bread that will be perfect for tomorrow.


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