I used the below recipe for a beef and barley stew. This was my first foray into using barley, a grain I'd been interested in working with for some time.
http://www.overthehillandonaroll.com/2010/10/beef-stew-with-barley-and-mushrooms.html
I used a larger chuck roast to start (4 lbs). In doing so I upped some of the ingredients some to my liking. I doubled the garlic, used slightly more onion, but kept the celery the same. I forgot the bay leaf :(, but couldn't tell you if I miss it or not. I upped the wine some so it covered the bottom of the pot by a quarter to half inch. It cooks down regardless.
I tasted it this evening but plan to use it throughout the week. It makes a good amount. I would guess about 10-12 cups.
The other thing to keep in mind is that this is pretty healthy. I trimmed the beef pretty well, there is little other fat involved. The barley is a very healthy grain. The veggies bring nothing but goodness to the table. There is no other thickener in this, which I like. In most stews you usually get flower involved either in dusting the meet when browning or in coating the veg when they've cooked down.
As usual, it could use more salt, but I can add that afterwards. Overall a success. I hope to cook with barley again. This is a good comfort meal.
