Beef and Barley Stew | Winter Recipes

Beef and Barley Stew

Beef and Barley Stew

Makes: 8 servings Serving size: 1 3/4 cups

Prep 35 mins

Cook 1 hr 15 mins

Views Nutrition Facts


2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces

Pepper to taste

1/3 cup all-purpose flour

Nonstick cooking spray

1 medium onion, chopped

1 teaspoon minced garlic

1 cup sliced carrots

2 tablespoons snipped fresh parsley

1/2 teaspoon dried thyme, crushed

5 cups fat-free, reduced-sodium chicken broth

1 cup water

2 cups potatoes, peeled and cut into 1-inch chunks*

2 cups sweet potatoes, peeled and cut into 1-inch chunks*

1 cup coarsely chopped roma tomatoes

8 ounces sliced mushrooms

1/2 cup medium barley

1 cup frozen peas


Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.

Add onion and garlic, sauteing for several more minutes. Add carrots, parsley, and thyme; saute for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.

Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.


*If desired,

omit the potatoes and increase sweet potatoes to 4 cups.

via Beef and Barley Stew.