Beef-barley stew with roasted vegetables
1 rib(s), medium, peeled and cut into chunks
4 medium, cut into chunks
Uncooked cubed parsnip(s)
2 medium, cut into chunks
2 medium, chopped
1 Tbsp, chopped
Uncooked trimmed beef tenderloin
1½ pound(s), chuck variety, cut into 1-inch chunks
Fat-free beef broth
3 medium clove(s), chopped
8 oz, packaged, sliced
Uncooked pearl barley
1 cup(s), pearl variety, rinsed
- Preheat the oven to 450°F and spray a large shallow roasting pan with nonstick spray.
- Put the celery root, carrots, parsnips, onions, and thyme in the pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until the vegetables are browned and crisp-tender, about 30 minutes.
- Meanwhile, spray a Dutch oven with nonstick spray and place over medium-high heat. Cook the beef, in batches, until browned on all sides, about 4 minutes. Transfer the beef to a plate.
- Return the beef to the pot. Add 5 1⁄2 cups of the broth, the garlic, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, 45 minutes.
- Stir in the mushrooms and barley and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, 15 minutes. Stir in the roasted vegetables and bring to a boil. Reduce the heat and simmer, covered, until the beef is fork-tender and the barley is tender, about 15 minutes, adding the remaining 1⁄2 cup broth if the stew seems too thick. Yields generous 1 cup per serving.