Taste of Home Beef Barley Stew
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01/04/2016
I doubled the recipe and glad I did. Very practiced and even better the next day! I did deviate on the pearl barley I had. In a separate pan, I covered the barley with a couple inches of water, bought to a eddy and then covered and fix off the burner for an 60 minutes. Added the finished barley with the meat at the end. Had a really nice texture.
01/18/2017
I had to cheat and make this in the irksome cooker because I was rushed. I browned the meat and added all the other ingredients, except the barley, and cooked on low for 4 hours. When I got home I made quick barley on the stove, pulled out the bones, shredded the meat and added it with the barley and more salt and pepper before serving. It's very filling and tasty .
03/02/2015
Cooked this a couple days after Chef John posted the recipe, and it was my favorite beefiness barley soup always. I did add an extra couple cups of stock to make it more than soupy than stew, just otherwise I followed the recipe to a T. The only bad thing is that my friend came over the day after and ate all my leftovers! 5stars, and highly recommended.
01/25/2016
I followed the instructions pretty much spot-on this showtime time (I was able to get some bang-up beef shank at the local butcher). The only thing I changed is I cooked the stew (prior to adding the barley) for probably around 4 hours or and so in a heavy cast iron dutch oven. This was, without a doubt, the greatest beefiness stew- although it isn't what you lot would traditionally recall of beef stew. It became this profoundly rich and beefy substance with such an exquisite gelatinous rima oris-experience information technology was but heavenly. If I'm sick this is going to be my new chicken noodle soup. I will make this again, within the week.
01/19/2017
I made this on a Sun afternoon. I had never cooked beefiness shank before, just when the butcher mentioned the bone marrow, I knew I was in store for something special. It takes a while , but information technology is well worth it. It hit the spot that cold NE Lord's day afternoon, and was even better for lunch and dinner the following week. Thank you...volition make this frequently.
10/09/2015
great comfort food! I made it to the recipe, tho' I did add a footstep to rinse my barley...... the married man was very happy! The one affair that I suggest is to have all of the prep done (veggies cutting, tomato paste measured out, craven goop open up and set up to pour as suggested) earlier yous start cooking. Will brand once again for sure! thanks Chef John, and the helpful hints were smashing!
09/03/2015
Followed the recipe with two exceptions. I used cut up beefiness chuck instead of the shank. One problem I had was that I used salted broth in the recipe. This made the 'soup' quite salty. I would recommend ownership unsalted broth and add your own as needed.
11/20/2016
What a wonderful pot of soup/stew for the cold days in the Midwest. Delightful to make, my hubby said what smells and then good while it was cooking. Very tasty merely exist prepared to cook this for some time. One pot repast well worth the wait. I likewise added a can of diced tomatoes for more liquid, more similar a soup then a stew. Inverse the meat with what I had on hand, oxtails, delish.
12/05/2015
Some other first-class Chef John recipe! The only change I fabricated was that I used unsalted beef stock instead of the chicken broth. I wanted to add together a good beefy richness to the soup, and used unsalted for wellness reasons. Using beefiness shank was new to me - I usually used beef chuck. What a difference! Volition never go dorsum! Thank you!!
eleven/04/2017
I dearest the total flavor of this stew. The beefiness shank really deepens the flavor. I do add 8 ounces of sliced mushrooms after the garlic. I sauté them for about five minutes and then continue with the recipe. I also cook the barley separately. Cook the half cup barley in one and one quarter cup water for 50 minutes. Add the cooked barley in the final ten minutes and then serve. Cooking the barley separately keeps the liquid rest right.
12/10/2015
Our compliments to Chef John! I doubled the broth amount and made soup instead. I also used thyme instead of rosemary since that was all I had in hand. Caution in adding common salt as a little goes a long style in this dish.
12/23/2017
Made this on a cold winter night, and it was a hit with the family. Every ounce of this dish was eaten. The simply thing I would alter is how soon you add the diced celery and carrots. They turned to mush by the time the dish was washed. Next time, I will add the celery and carrots well-nigh 25 minutes before the dish is done, instead of at the showtime. Otherwise, this was a fantastic dish, and I will be making once again. Thanks for sharing Chef John.
06/07/2018
A new favorite in our house! I've fabricated a ton of different soups over the years and this is astonishing! Beef shank is currently out of flavor and not available at our grocery store, so I used a pound of beef rib back to simmer the bone and near a pound of stew meat.
07/05/2016
very decent soup. Just thing Id change is I would double the recipe adjacent time. Doesn't make that much. Not bad for an appetizer or side dish but if you have a group of iv or v people and want this as your master course Id definitely double up.
01/11/2016
I cook for our chiropractic patients on Monday nights. I made this tonight and this has to exist the favorite of all the soups and stews I've made to appointment (since the 1980's). The just thing I changed was, instead of craven stock, I used h2o infused with with Better Than Bouillon Vegetable paste (which is really close to beef bouillon without all the salt). I had to quadruple the recipe and had hardly anything left. Way to go, Chef John... style... to... become!
04/30/2017
This was ane of the best soups I've made--absolutely delicious!!! I pretty much followed Chef John's recipe. I didn't have beef shanks and then used some bones from a rib heart roast and a small chuck roast. I used more meat & so used more carrots & celery & used 1 cup of barley. I did add together potatoes and mushrooms, and besides the 4 cups craven goop on paw, I added 4 cups newly purchased beefiness stock. I seasoned every bit per the recipe but I keep forgetting to try the horseradish!! I simply have mild cream horseradish; hopefully I'll remember to add it to my next bowl every bit I think I'd like it. Many thanks, Chef John, for the very tasty recipe.
eleven/ten/2018
Like all Chef John'southward I've attempted to date this recipe turned out a succulent dish. I was searching for a good stew recipe when Beefiness and Barley popped up. It's autumn, the atmospheric condition is chilly and the days are shortening and it's soups, stews and roasts. All potato heavy recipes. I'd forgotten about barley and I love barley so Chef John to the rescue. A great break from potato. I followed the recipe to the degree that Chef John has taught me over the years, which is to say casually. I'd already purchased stew beef so no shank steak. The consequence was not bad. Next time though I'll be preparing the recipe with the shank steak and enjoying the wonderful flavors i get from beef marrow.
09/xxx/2016
Followed recipe exactly and I really like it. Adjacent time I will follow the advice of other reviewers and, instead of taking the beef out of the pot, I will leave it in in that location and just add the barley a chip earlier in the cooking time.
08/05/2018
Made this for my married woman & myself. Followed recipe to the letter of the alphabet. INCREDIBLE! Deep, rich flavors. Wife qho is rather conservative with compliments actually raved on it!?? Cheers for the terrific recipe Chef John!
01/05/2019
I doubled recipe and added more liquid for a soup. Added a tin of crushed tomstoes. Accept butcher saw shanks in half. Easier to sear and ecposes all that marrow.
10/22/2018
I followed the recipe and loved it! Chef John does a good job of explaining how to do each step. I fabricated it 2 weeks agone and my hubby wants me to make information technology over again! Cheers Chef
02/07/2019
I used a chuck roast instead of the beef shank. This is a delicious soup. I used 2 quarts of beef broth, but pretty much stayed with the rest of the recipe. The tomato paste makes the soup thicker and tastier. I will make this over again. Information technology is wonderful.
11/17/2019
Delicious! I only rate recipes made exactly every bit written. Have made this three times already, doubling the recipe ii of those times.
03/04/2018
This is a favorite recipe. A human pleaser and perfect for a blustery day I practice add a bit more than meet and stock More barley every bit needed. I also add together sliced mushrooms with the barley Serve with warm crusty bread and a lovely glass of red wine(or not). Life is practiced!
04/24/2016
Love Chef John's recipes! As others have stated, my chicken goop was salty enough, taste before yous decide to add common salt.
01/14/2016
This is delicious!! I added four more cups of craven stock to brand information technology a soup. Perfect!
11/25/2017
Absolutely spectacular! I followed directions as written by Chef John and had a beautiful result! Sadly, I was not able to find beef shank near me, and used ii lbs chuck roast that I sliced length wise to brand 1lb each. Nevertheless, when I can become some beef shank, I will certainly be trying with that. Alternatively, I May try adding a piece of bone marrow on its own to endeavour and get the same event as the beef shank would have.
06/06/2015
This was and then skillful!! Thank you lot!
01/08/2016
Very expert. I didn't have any tomato paste, so I added i/2 can diced tomatoes and it came out very tasty.
09/04/2016
Succulent stew. A new family favorite. The season is so rich I used about 1.75 pounds of beefiness shank which includied the bone then I would say it was maybe a fiddling over a pound of meat total.. I used 2 tablespoons oil to brown it in. I cut upwardly two stocks of celery and two carrots. Little more than the recipe called for But this was perfect. I used 4 cups depression sodium craven goop however halfway through the cooking fourth dimension I thought the liquid was getting a little lower and then then I added 16 ounce can of lower sodium beef broth . this gave the stew a skillful flavor in addition to the chicken broth and perfect corporeality of liquids.. I also noticed that the onions pretty much dissipated. So halfway through the cooking time I slivered a one-half an onion and added information technology to the stew. The onions were still visible at the end of the cooking fourth dimension and also gave information technology a little flavor . At the end of the cooking time everything came together perfect information technology was so delicious. I would definitely employ the beef shank over for beef stew meat. The beef shanks give it a piddling more than flavour than beef stew meat .
xi/07/2018
This was cracking! I doubled the recipe and added some extra broth to brand more of a soup. I also used a ii.5lb Chuck Pot Roast and added the cooked barley at the end. Fantabulous. It freezes really well and I enjoy a basin for tiffin every few days. It'll be a freezer staple all winter long.
10/28/2018
Followed the recipe to spec with some slight modifications. I cooked in a slow cookere and dredged beef in a seasoned flour earlier searing. L Cooked on depression for v-half-dozen hours. Added the barley to slow cooker with an hour cooking time left. Information technology was PERFECTION! Swapped out fresh rosemary for dried cuz that was all I had. This volition be in the winter/stew/slow cooker rotation!!!
04/19/2018
I know what I'm having for tiffin tomorrow. Another bowl of this.
03/eighteen/2018
And so practiced. I too used more broth and I am obsessed with this now equally the only soup I exercise not go tired of before the pot of it is done. My butcher doesn't ever have shank and then I cheque every fourth dimension I go, in case it ways I can brand it over again. Wheeee!!
eleven/14/2015
Very good. Better yet on day 2 or three, if it lasts that long. I didn't take the beef out but added the barley sooner. Used pot barley, more nutritious than pearl barley. Beef is fork tender.
01/21/2016
left out the horseradish,, very very good soup.. I will definetely arrive again.
07/12/2015
Another amazing Chef John share, cheers
10/24/2018
I am a Chef John fan. This was my first time cooking beefiness shank and cooking barley. I follwed the recipe exactly. I did find it less thick and rich than I expected and a little banal. I added some hot sauce at the table to give it a bit more than flavour.
01/17/2019
I made this exactly as described and it'south amazing! Very skilful depth of flavours with a glossiness from the beefiness shank. Tried it some other time with a different cut of beef, and it'due south non the same. I strongly suggest using the beefiness shank, it makes all the divergence.
06/04/2018
Delicious
01/xxx/2019
Was actually skillful. Every bit another reviewer did I cooked the barley in a separate pot and only added information technology at the end. I establish the goop a fleck bland then added a tablespoon of marmite and a tablespoon of beefiness boullion and it really boosted the flavours. Very good, I volition make this again.
01/23/2018
I fabricated information technology as written except added 2 additional cups of stock and I loved it. It will definitely become one of my regular wintertime soups.
10/06/2017
This tasted slap-up! It was a perfect, comforting meal. I did accept to use chuck roast and beef broth considering that is what I had, and I did non have rosemary so I subbed Italian seasoning(which has rosemary in it) in the same measurement amount. I as well added some frozen peas in the terminal x mins, and exercise have to admit that I did non utilize the horseradish.
01/22/2020
This recipe is then astonishing I give information technology a 5 because information technology was amazing as is with no changes. Made it ii or 3 times. Today notwithstanding I changed it up by calculation potatoes instead of barley and added a tablespoon of curry powder, yet amazing.
05/07/2020
Very good! I've made this twice now - one time with venison and once with beefiness. Both times it was a groovy success. I used a flank with the venison and cutting pieces with the beef and information technology worked well. It seems like a lot of fluid but it evaporates and the barely soaks quite a bit of information technology up. The only affair is that I would maybe double the carrots and add some other vegetable. I found that it wasn't quite enough for me. But my hubby didn't mutter!
ten/17/2016
I fabricated it as written. Some other outstanding contribution from Chef John!
05/12/2017
This was the All-time Beef Barley soup I have e'er made !! I retrieve the craven stock gave information technology meliorate flavour than calculation beefiness stock. I too cutting down on the corporeality of garlic and I omitted the horseradish for other family unit members (personal preferences). So 5 stars!!
05/10/2020
Excellent stew. I used 4 cups of chicken goop and that made a prissy stew. Side by side time, I'll use 5 or 6 cups of chicken broth for a more soupy texture.
01/31/2017
Chef John has never led me astray with his recipes, and this stew was no unlike! I didn't use beef shank because my local store didn't have it. I used a cheaper cut instead (nevertheless os-in) and it came out absolutely delicious and it melted in my mouth! I too added sliced mushrooms with the barley, which I volition definitely exercise once again.
11/eighteen/2017
and so simple and withal and then proficient! I followed recipe almost exactly. I did upward amount of rosemary but thats about it! Instense flavour it y'all pre-brownish it . I cooked entire dish in my deep dish copper skillet ( as seen on tv skillet). I pre-browned it, simmered it on stove meridian and finished it in oven covered @ 325 degrees. I started procedure at noon fourth dimension and nosotros were eating a great meal at 7pm. I let it slow cook in oven with carrots and celery and added quick Quaker Barley last 45 minutes. What a wonderful meal with low salt . I served with boiled potatoes and brown northward serve rolls along with a unproblematic salad. Splendid repast.
04/24/2016
This turned out delicious. No changes just fabricated as is . Big thumbs up !
11/12/2017
This was succulent--everyone loved it. Side by side time I make information technology I will probably trim some of the fatty off the meat before cooking (sauce needed a lot of skimming), and I might add more liquid (barley absorbed quite a bit of the sauce).
03/08/2018
Repeat favorite. Make early enough to allow barley to soften some and the flavors to steep.
03/eleven/2020
I've tried for years to go Beef & Barley Stew/Soup/Stoup correct, I GOT Information technology, finally!!! I institute Beefiness Shanks at our local Carniceria and information technology had Marrow all the mode through the bone, yum! This makes for the well-nigh unctuous base of operations note with that Beef flavor as the star. I added more stock than called for, because I wanted more of a Soup consistency. Also, I pulled & shredded the meat off of the bone and discarded the grizzle/fat and the bones. I added the meat back into the pot at the end every bit directed. Once done, I left it in the Icebox to marry for virtually two days. I did add together in more stock when I re-heated it for lunch, but I knew this going in that the Barley would suck up some that goodness, making those little pearls all the more tasty. I'll be making this recipe over and again. Mahalo, cheers Chef John!
ten/31/2020
Excellent, I would make information technology again
01/05/2022
I wouldn't change a thing about this because it was the Awesome!!
10/xix/2020
I made this on Sunday afternoon, with the desire to have some for piece of work on Mon..... well that didn't work. my family could non stop eating it. I did add sliced Portobello mushrooms, it was Nifty and now it's gone.
01/xviii/2020
Made it exactly like the Chief, Chef John! It was delicious. All of his recipes take been winners. I like to make it one time earlier I go far for visitor so this will go in my "Company Menus " Thanks!
xi/10/2019
This was very good and my offset time cooking with beefiness shanks. After calculation the veggies I deglazed the pan with a splash of merlot earlier adding the broth. As well, just before covering for the long simmer, I tossed in 12 ounces of chopped fresh mushrooms. I will definitely make this over again!
08/24/2018
It was succulent. I didn't modify a thing.
12/28/2016
There were two changes. I used the whole can of lycopersicon esculentum paste instead of ii tabular array spoons (did non desire to waste the residue of the tin can). I cooked the meat 3 hours and left the meat in when I added the pearl barley for the last hour. Fabricated 2 large servings (one I ate the next night). Very filling, the gravy was thick and flavorful. I used craven bullion instead of chicken broth (for me at that place is no real gustation deviation except maybe table salt content). The stew can easily be made into a soup by calculation extra liquid (water, broth, or bullion). Actress veggies can also be added. The barley had a nice chewy texture not at all mushy. The shank meat was so tender I could hands break it upward with my spoon. I will definitely make this again and even use it for a beef barley soup base.
09/30/2018
It did need extra salt and pepper but absolutely succulent even though I subbed beef stew chunks (1.5lbs) for the beef shanks. Leaves are falling, a crock pot of applesauce is cooking down, and I couldn't await for some delicious soup. Would similar to say I will freeze this but I don't think it will terminal that long at habitation!
11/14/2016
This recipe is fabulous..I did make some significant changes based on what I had available, but this recipe is a great foundation for the changes and is going in my recipe box. Changes as follows: 1. Pot Roast instead of beefiness shanks two. replaced onion and celery with leeks 3. omitted tomato paste and garlic 4. thyme instead of rosemary 5. hulless barley instead of pearl barley which I added in about half way through because it takes 45 minutes to melt vi. shredded brussel sprouts instead of parsley which i added when i took the stew off the heat 7. a sprinkle of crushed red pepper flakes.
04/12/2020
This is ever a hit when I make it. Today it'south snowing, so this is a perfect dinner recipe. I serve with fresh baked rolls. I don't add together my chopped celery and carrot until after it cooks for approximately 2.v hours or the veggies turn to mush, and I don't like that. My family unit loves it and I volition keep to serve information technology on cold days similar today. Cheers for sharing Chef John!
12/26/2018
We hosted our almanac Christmas Day "Soup'due south On" outcome, and this was one of the three soups that we served. We doubled the recipe merely in that location wasn't a drop left past the end. This is definitely a keeper recipe and will exist served once more. We cooked this and kept information technology warm in the crockpot which fabricated it even more than tender. Awesome, hearty recipe.
09/16/2016
The stew turned out fabulous.
xi/29/2018
Then delicious. Information technology was so easy and filling.
12/11/2015
Easy and delicious. Realized I didn't take barley at the last infinitesimal and so left the beef in the pot and used rice, and it was yet very good. Made the firm smell so practiced all afternoon. Thanks!
10/19/2019
Brand it exactly as written ... it was fantastic and even better the next twenty-four hours. It's a perfect fall soup. Yum!
07/29/2019
As usual, Chef John knows his stuff. I've made and thoroughly enjoyed many of his dishes and as usual this does not disappoint. The meat was fall off the bone tender. The goop/sauce was very tasty. I can see substituting potatoes, peas and corn to make somewhat of a stew, for a quick change up. Will definitely exist making this over again.
09/21/2017
So good, but really, would Chef John ever lead us astray? Even my slightly picky 7 year old who doesn't similar stew, or soup, liked this. Definitely making this once more.
12/20/2018
The ingredients are deceptively basic, the results zoom beyond. For as well many years I've passed on beef shanks, I mean who would spend bucks for a chip of meat and lot of bone? Now, me.
11/18/2019
Double information technology. You lot volition exist glad you did. Followed the recipe exactly and it is perfection.
04/20/2016
Used i.5 lbs of chuck roast. Diced it and browned information technology earlier going into the ho-hum cooker on low for 4 hours. Sautéed veggie and add into the tiresome cooker on high for another 4 hours. Put barley at the terminal 60 minutes. Big mistakes. Would put them in with the veggie next fourth dimension. The stew was a petty watery and was thickened on stovetop for xv min. Would brown the meat in 3 large slices and then cut them into i'x1' cubes side by side fourth dimension. Overall good favor. Would make it once more for sure.
09/02/2019
Haven't made this yet. Wondering what modifications are needed for a pressure level cooker cooking method.
10/29/2019
Followed the recipe exactly as written. My married man already asked me to brand it over again.
11/xv/2016
My hubby liked this. I did add extra chopped beef to the pot.
02/21/2016
Delicious stew. I used leek instead of onion and added parsnips with the carrots. I also added peas for the final 5 mins
03/05/2021
This was not bad! My husband kept saying "Y'all accept outdone yourself!" High praise from a man who usually mumbles "Fine" when I ask how he likes a meal. (BTW, I am not a bad cook...). I was lucky enough to detect a bit more shank than was called for, and then mine was a footling extra meaty. Added lots of broth to get it to the viscosity my family likes. Only had some leftovers for lunch, fifty-fifty improve after sitting in the fridge!! Cheers once more, Chef John, you accept become my go-to when I am looking to tip the scales a picayune higher.
11/09/2019
Made this for a friend contesting cancer. Very overnice recipe since I had to buy my stock from store since I wasn't home to use my homemade stock. Bought Emrils make as it was on sale and I was impressed with it. Completed Broth was very tasty. I added mushrooms towards the end. Loved using beef shanks and they were easy to find in grocery store. Chef John's recipes are great.
12/09/2017
I have to admit, when it comes to beef stew I've ever kind of felt similar if you've tried i, you've tried them all. This recipe inverse my mind. I LOVED it. I did alter it just a tiny bit in that i used a Dutch oven and cooked it on low for almost four hours. I too threw in some mushrooms and 1 and 1/two cups of barley to make it hearty plenty that it didn't need a side. loved information technology!
10/14/2016
thanks for a dandy like shooting fish in a barrel recipe - it tastes amazing !
09/11/2016
Superb!!! Everyone loved...added 5 cups of chicken stock and three tablespoons of tomato paste... this was delicious!!! give thanks yous for the recipe.
10/31/2018
I used 3/four lb chuck steak Browned showtime then cut in thumb size chunks. I didn't need the lycopersicon esculentum paste. I added some Worcester sauce before I added the carrots and celery at last to cook only not go mushy. It but needs 45min to cook Next time I will choice up a couple of breadstuff bowls to serve soup in. So so skillful
08/18/2018
Yum!! I will make this once again!
03/04/2018
Chief John you scissure me up. You are ane funny guy.
05/29/2017
I really enjoyed this stew. I did add a little more chicken broth, possible an additional cup and a half, but otherwise I followed the recipe. I thought the stew was flavorful and the meat was tender. I received several compliments on this dish. In the future I may use a little less beef since I tend to prefer less meat than others.
06/03/2019
This is my husbands absolute favorite soup! The just thing I did differently is I used a can of diced tomatoes instead of the paste (it'southward what I had). Information technology makes information technology more soup similar. Super Yummy!!
02/23/2016
Made with a bit more than goop and it was definitely a keeper!
xi/xxx/2017
This is outstanding! I threw it in the crockpot to simmer until tender and used quick barley to quicken the final fourth dimension and information technology turned out slap-up!
01/24/2020
We loved it! It was delicious and compact. I think Chef John is very funny love watching the videos.
01/07/2017
pretty good. The first time we made with leftover rib roast, which is fabulous. Now doing with the cut it calls for. We double it. Ameliorate the second day. Nosotros allow the meat cook the dark before and skim fat off in the morning time. Hold it in case we need it, but concluding fourth dimension we certain did not. Then end basically per instructions, except we used a tin can of diced tomatoes bc I didn't take paste on hand. Eat that night, that is first day. Next 24-hour interval leftovers are groovy!
10/28/2017
Succulent!
12/28/2019
I ordinarily like beef barley soup, but gave this stew a effort. Information technology's a very eastward recipe and the meat doesn't break the banking company. It does take a long time to cook, just it is worth it. My wife and I both loved it. What a great recipe
05/06/2015
Made this at my hubby'due south asking. Information technology was and then expert. I made information technology merely every bit written. I volition definitely brand this i once more!
12/10/2015
This was awesome! I couldn't find beef shank at the grocery store, so we used 2 lbs of "stew" meat instead. Likewise, ended up needing two extra cups of chicken goop during the final footstep. The suggested times seemed to exist right on every bit well. Well done Chef John, well done!
05/06/2020
My family liked it.
01/05/2021
OMG, this was so delicious!! With your instructions, this came out perfect. I like the fact that I used the beef shank the bone marrow gives it and so much flavour! No more than canned soup for me. Thank you Chef John for your recipe and help. I added more than broth to comprehend the beef shank, that didn't matter, it nevertheless came out delicious!
01/22/2017
I thought this was great. I fabricated some changes to the recipe just because I wanted to add potatoes and mushrooms; I too added extra goop and made a slurry with broth and flour and added it for thickness. I also added a generous shake or 3 of worcestershire sauce and doubled the tomato paste for actress richness and season. Likewise, I used chuck roast cut into bite size chunks and dredged them in a seasoned flour mixture earlier browning. The sauce sticks to the beefiness so much nicer with the floured coating.
Source: https://www.allrecipes.com/recipe/241310/chef-johns-beef-and-barley-stew/
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