Beef-barley stew with roasted vegetables

6
5
3
SmartPoints® value per serving
Total Time
1 hr 23 min
Prep
8 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate
Barley is an ancient, pearl-like grain with a chewy texture a mild flavor. It is eaten as a cereal, baked into breads, and added to soups. Barley is also used to make malt for beer, ale, and whiskey. Pearl barley has been polished to remove the outer hull. Both regular- and quick-cooking varieties are available at the grocery store. Steam a bunch of red Swiss chard, coarsely chop it, and divide it among the soup bowls. Ladle the stew over the wilted greens to get in an extra helping of vegetables.

Ingredients

Uncooked celery

1 rib(s), medium, peeled and cut into chunks

Uncooked carrot(s)

4 medium, cut into chunks

Uncooked cubed parsnip(s)

2 medium, cut into chunks

Uncooked onion(s)

2 medium, chopped

Fresh thyme

1 Tbsp, chopped

Uncooked trimmed beef tenderloin

1½ pound(s), chuck variety, cut into 1-inch chunks

Fat-free beef broth

6 cup(s)

Garlic clove(s)

3 medium clove(s), chopped

Table salt

½ tsp

Black pepper

¼ tsp

Cremini mushroom(s)

8 oz, packaged, sliced

Uncooked pearl barley

1 cup(s), pearl variety, rinsed

Instructions

  1. Preheat the oven to 450°F and spray a large shallow roasting pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.