Beef and barley stew

This hearty beef and barley stew is a great recipe to cook while camping; swap the saucepan for a camp oven and cook over hot coals.

  • 15 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 6
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Beef and barley stew
  • 2 tablespoon olive oil
  • 1 kilogram chuck steak, cut into 3cm pieces
  • 2 tablespoon plain (all-purpose) flour
  • 1 medium brown onion, chopped coarsely
  • 800 gram canned diced tomatoes
  • 420 gram canned condensed tomato soup
  • 1.5 litre (6 cups) water
  • 1/2 cup (100g) pearl barley
  • 150 gram packaged croutons


Beef and barley stew
  • 1
    Heat oil in a large heavy-based saucepan;cook beef, stirring, until browned. Add flour, onion, celery and carrot; cook, stirring, until onion softens.
  • 2
    Add tomatoes to pan with tomato soup, the water and barley; cook, covered, 2 hours or until beef is tender.
  • 3
    Serve stew topped with croutons.


This recipe is suitable to freeze at the end of step 2.

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