Beef-barley stew with roasted vegetables
5
Points®
Total time: 1 hr 23 min • Prep: 8 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
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
Celery
1 rib(s), medium, peeled and cut into chunks
Carrots
4 medium, cut into chunks
Uncooked parsnip
2 medium, cut into chunks
Onion
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
3 clove(s), chopped
Table salt
½ tsp
Black pepper
¼ tsp
Cremini mushroom
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.
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