Beef-Barley Stew with Roasted Vegetables
- Total Time
Steam a bunch of red Swiss chard, coarsely chopped, and serve with stew.
uncooked celery1 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 thyme1 Tbsp, chopped
uncooked trimmed beef tenderloin1 ½ pound(s), chuck variety, cut into 1-inch chunks
canned fat-free beef broth6 cup(s)
garlic clove(s)3 clove(s), medium, chopped
table salt½ tsp
black pepper¼ tsp
cremini mushroom(s)8 oz, packaged, sliced
uncooked pearl barley1 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.