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Hearty beef-barley stew

Hearty beef-barley stew

5
Points®
Total Time
4 hr 20 min
Prep
20 min
Cook
4 hr
Serves
8
Difficulty
Easy
Barley, a good-for-you whole grain, adds chewy, satisfying texture to this stew, and slow cooking turns the beef meltingly tender. A secret shortcut here? Tomato juice, to give the broth body and flavor

Ingredients

Uncooked pearl barley

¾ cup(s)

Baby carrots

3 medium, cut into 1/4-inch dice

Uncooked onion

1 medium, chopped

Garlic

3 clove(s), minced

Rosemary

1 Tbsp, chopped fresh

Beef broth

4 cup(s), 1 (32-ounce) carton

Canned unsalted tomato juice

3 cup(s), or low-sodium

Water

2 cup(s)

Worcestershire sauce

2 tsp

Kosher salt

¾ tsp

Black pepper

¼ tsp

Uncooked trimmed bottom round steak

1 pound(s), cut into 1 1/2 to 2-inch chunks

Spinach

10 oz, chopped or frozen chopped spinach, thawed

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Combine barley, carrots, onion, garlic, rosemary, broth, tomato juice, water, Worcestershire sauce, salt, and pepper in 5- or 6-quart slow cooker. Add beef. Cover and cook until barley is softened and beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. With tongs, transfer beef to cutting board. With two forks, break beef into chunks and return to slow cooker. Add spinach and cook until heated through, about 10 minutes. Serve sprinkled with parsley.
  3. Per serving: 1 1/2 cups

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