Root Vegetable Stew with Beef and Barley

Root Vegetable Stew with Beef and Barley

Serves 4 to 6
Beef and root vegetables impart a rich, hearty flavor to this warm and comforting dish. Pair each bowl with sliced wholegrain bread, a small wedge of English farmhouse cheese and a crisp green salad for a truly satisfying meal. And remember, leftovers are perfect for lunch.
  • 1/4 cup all-purpose flour or oat flour
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 pound lean beef round, cubed
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 large stalks celery, chopped
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 1/2 medium rutabaga, peeled and chopped
  • 6 white button mushrooms, sliced
  • 1/3 cup pearled barley
  • 1 quart beef broth, divided
  • 1 bay leaf
  • 1/4 cup chopped parsley for garnish
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In a medium bowl, combine flour with the salt and pepper. Toss cubed beef in flour mixture, coating all sides and reserving any leftover flour.

In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate. Add remaining tablespoon of olive oil to the pan. Stir in celery, onion, carrots, rutabaga and mushrooms, scraping up any brown bits from the bottom of the pot. Cook vegetables until softened, stirring, for 3 minutes.

Add barley and continue to cook, stirring for an additional minute. In a seperate bowl, stir 1/4 cup beef broth into remaining flour until completely blended. Add this, along with remaining broth and beef cubes, into the pot. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, until beef is tender and stew is thickened, about 1 hour. Remove and discard bay leaf. Garnish with parsley and serve.
Nutritional Info: 
Per Serving: 290 calories (110 from fat), 13g total fat, 2.5g saturated fat, 45mg cholesterol, 900mg sodium, 23g carbohydrates, (5 g dietary fiber, 5g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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