Publix Simple Meals

Beef Stew With Barley and Mushroom Cheese Rolls

Beef Stew With Barley and Mushroom Cheese Rolls
Total Time:
5 to 9 hours
Active Time:
35 minutes

Cooking Sequence

-- Assemble stew and begin to cook - 15 minutes

-- Cook stew in slow cooker - 4 to 8 hours

-- One hour before serving, complete stew; then 30 minutes later, prepare rolls and serve - 1 hour

Beef Stew With Barley


4-5 petite red potatoes

1 large onion

4 celery ribs

2 1/2 lb boneless beef chuck roast

Large zip-top bag

3 tablespoons flour

1 teaspoon pepper

2 tablespoons canola oil

8 oz fresh cut carrots

1 (32-oz) box reduced-sodium beef broth

1 (14.5-oz) can Italian-style diced tomatoes

1 bay leaf

1 cup quick-cooking pearled barley


-- Cut potatoes into quarters. Peel onion; cut onion into quarters.

-- Cut celery into 1/2-inch-pieces.

-- Cut beef into 3-inch chunks and place in large zip-top bag (wash hands).


1. Preheat large sauté pan on medium-high 2-3 minutes. Add flour and pepper to beef; seal bag and shake to coat. Place oil in pan, then add beef; cook 2-3 minutes on each side or until browned.

2. Place roast in slow cooker. Add remaining ingredients (except barley); cook 4-6 hours on HIGH or 8 hours on LOW.

3. Stir barley into roast about one hour before serving. Do not replace lid; cook uncovered 1 hour or until barley is tender. Remove bay leaf and serve.

Mushroom Cheese Rolls


8 Bakery potato rolls

1 (12x24-inch) sheet aluminum foil

2 tablespoons unsalted butter

8 oz pre-sliced fresh baby portabellas

1 teaspoon browning sauce

1/4 teaspoon kosher salt

1/8 teaspoon pepper

2 tablespoons fresh Italian parsley, finely chopped

1/2 cup light mayonnaise

8 slices provolone cheese (6 oz)


-- Preheat oven to 400°F.

-- Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.


1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4-5 minutes or until mushrooms are well browned. Chop parsley.

2. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.

3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.

Aprons Advice

-- Complete your meal with rice, a fresh salad blend, and a chocolate dessert.

-- Using pre-cut vegetables helps to save prep time, especially when making this hearty stew.

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Beef Stew With Barley and Mushroom Cheese Rolls

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Beef Stew With Barley

CALORIES (per 1/8 recipe) 350kcal; FAT 11g; CHOL 90mg; SODIUM 450mg; CARB 28g; FIBER 4g; PROTEIN 33g; VIT A 100%; VIT C 20%; CALC 6%; IRON 20%

Mushroom Cheese Rolls

CALORIES (per 1/8 recipe) 260kcal; FAT 16g; CHOL 30mg; SODIUM 410mg; CARB 18g; FIBER 1g; PROTEIN 8g; VIT A 8%; VIT C 6%; CALC 15%; IRON 6%

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