Beef-Barley Stew with Roasted Vegetables

Smartpoints value per serving
Total Time
1 hr 23 min
8 min
1 hr 15 min
Steam a bunch of red Swiss chard, coarsely chopped, and serve with stew.


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


  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.

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