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Beef and Barley Stew
Recipes
Beef and Barley Stew
8 servings
7 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 5 oz petite red potatoes
  • 1 large yellow onion
  • 4 ribs celery
  • 2 ½ lb boneless beef chuck roast
  • Large zip-top bag
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pepper
  • 2 tablespoons canola oil
  • 8 oz crinkle-cut carrots
  • 4 cups reduced-sodium beef broth
  • 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
  • 1 bay leaf
  • 1 cup quick-cooking pearled barley

Steps

    1. Cut potatoes and onion into quarters. Cut celery into ½-inch pieces. Cut beef into 3-inch chunks and place in bag (wash hands). Add flour and pepper to bag; seal and shake to coat.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add beef; cook 2–3 minutes on each side until browned.
    3. Place beef in slow cooker. Add remaining ingredients (except barley); cook on HIGH 4–6 hours (or on LOW 8 hours).
    4. Stir barley into stew 1 hour before cook time is complete. Cook uncovered 1 hour or until barley is tender and beef is 145°F. Remove bay leaf and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 320, Total Fat 10g, Sat Fat 2.5g, Trans Fat 0g, Chol 80mg, Sodium 380mg, Total Carb 26g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%