Hearty beef-barley stew
2
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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