Autumn Beef Barley Stew

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Autumn Beef Barley Stew


  • 3 tablespoons vegetable oil
  • 2 pounds beef, cut into 1-inch pieces
  • 2 onions, sliced
  • 4 cups water
  • 1/2 cup medium barley
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 2 teaspoons salt
  • 1 teaspoon dried oregano leaves
  • 1 (10-ounce) container Brussels sprouts, halved
  • 1 yellow squash, cut lengthwise in half and sliced
  • 1 cup cherry tomatoes, halved


Heat oil in 4-quart sauce pan over medium-high heat. Add beef, half at a time, and cook until browned on all sides, removing pieces to plate as they brown. Cook onions in drippings remaining in pan over medium heat until tender, stirring occasionally.

Add browned beef, water, barley, TABASCO® Sauce, salt and oregano. Heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in Brussels sprouts, yellow squash and cherry tomatoes. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender, stirring occasionally.

Makes 8 servings.

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