• 2 Tablespoon(s) vegetable oil
  • 1-1/2 Cup(s) chopped onion
  • 1 Clove(s) Garlic, minced
  • 2/3 Cup(s) Medium Quaker® Barley
  • 1 Pound(s) beef boneless chuck, tip or round roast
  • 1 Tablespoon(s) Sugar
  • One 28-ounce can whole tomatoes, undrained, chopped
  • 1 Tablespoon(s) Paprika
  • 1/2 Teaspoon(s) salt (optional)
  • Sour cream (optional)

Cooking Instructions

In 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired.

COOK NOTE:

To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley. Cook meat, onion and garlic as directed above. Stir in remaining ingredients except barley and sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally.


RATINGS & REVIEWS


Hungarian Barley Stew is rated 3.7 out of 5 by 3.
Rated 5 out of 5 by from Love it time and time again for over 35 years! Over the past 25 years I have made this dozens of times and when stew meat is on sale. I usually substitute pork stew meat which is less expensive and I and find it extremely tender. I like a little extra caraway seed and do enjoy it with lite sour cream. I enjoy packing it for work lunches.
Date published: 2017-02-18
Rated 5 out of 5 by from Hearty & Delicious - Add Water! This is my go-to stew recipe over last 30 years! Wonderfully warming on cold winter nights and is even better next day! Very hearty for big appetites! Please note that the online recipe is missing critical ingredient that was on the box - add 3 cups water! I cut the beef into half-inch cubes before browning. Also I often increase to 1 and 1/2 pounds beef. Add 1/4 t caraway seed (also from box). Family and guests always enjoy and ask for seconds.Enjoy!
Date published: 2017-12-28
Rated 1 out of 5 by from Love this! I made this recipe regularly over 25 years ago & then lost the recipe. So happy to find it again.
Date published: 2017-08-22
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