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Root Vegetable Stew with Beef and Barley

Serves 4 to 6
Time 1 hr 25 min
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.
Special Diets:
Ingredients
  • 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
Method

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.

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.
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  • 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