Hearty Beef-Barley Stew
5
Points®
Total time: 10 hr 20 min • Prep: 20 min • Cook: 10 hr • Serves: 8 • Difficulty: Easy
Barley adds chewy, satisfying texture to this stew, and slow cooking turns the beef meltingly tender. A secret shortcut here? Tomato juice, to give the broth body and flavor.
Ingredients
Uncooked pearl barley
¾ cup(s)
Carrots
3 medium, cut into 1/4-inch dice
Onion
1 medium
Garlic
3 clove(s), large, minced
Rosemary
1 tbsp(s), chopped
Canned beef broth
4 cup(s), 1 (32-ounce) carton
Canned unsalted tomato juice
3 cup(s), or low-sodium
Water
2 cup(s)
Worcestershire sauce
2 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Uncooked trimmed bottom round steak
1 pound(s), cut into 1 1/2 to 2-inch chunks
Chopped frozen spinach
10 oz, thawed
Fresh parsley
2 tbsp(s), flat-leaf variety, chopped
Instructions
1
In a 5- or 6-qt slow cooker, combine barley, carrots, onion, garlic, rosemary, broth, tomato juice, 2 cups water, Worcestershire sauce, salt, and pepper. Add beef. Cover and cook until barley is softened and beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
2
With tongs, transfer beef to cutting board. With two forks, break beef into chunks and return to slow cooker. Add spinach and cook until heated through, about 10 minutes. Serve sprinkled with parsley.
3
Per serving: 11/2 cups
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