Sunny's Beef and Barley Stew with Crusty Pepper Bread

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 01, 2012

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    What a wonderful comfort food experience. We are not fond of wine in food, but this dish provided full rich flavor without reeking of wine taste. The salt and pepper bread was a perfect accompaniment. Will be preparing again soon!

    Followed recipe with these modifications:
    - added extra carrots and parsnips
    - substituted cabernet sauvignon
    - baked extra hour before adding barley

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  • on January 29, 2012

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    I used a shoulder roast instead of stew beef, and cut the wine in half, it was great! The flavor of the gravy/sauce was unbelieveable. My husband was surprised when I told him that wine was used in the recipe (as he is not a big fan of cooking with wines. Will try this recipe again, maybe using a pork roast instead.

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  • on August 21, 2011

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    Family loved it - my son keeps asking for it again!

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  • on August 15, 2011

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    This was awesome and very easy

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  • on April 13, 2011

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    I used the crockpot to make this recipe. Cooked it 8 hours It was Great

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  • on April 13, 2011

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    I thought this was awesome! I did cut the wine in half after reading some of the reviews! It was perfect...and it cooked just great in the oven for me! I am making it for the second time as a matter of fact right now! Thanks for the recipe Sunny...I will make it for years to come! :

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  • on March 23, 2011

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    The wine taste was way to much for me. I had to cook on the stove top for an extra 30 minutes for the barley to get done.

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  • on March 21, 2011

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    All I could taste was the wine. Didn't like this stew at all.

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  • on March 16, 2011

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    Doing this in the oven was a big mistake. It didn't really cook. I had to finish it on the stove after wasting all that time in the oven. It could be that my oven needs to be calibrated, but my barley did not cook in the oven.

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