Beef, Barley, and Sweet Potato StewDelicious Living Staff | Delicious Living
- Serves: 8 people
- Calories per serving: 497
Ingredient tip: Instead of using refined pearl barley, add whole-grain goodness with hulled barley, which retains its germ and bran. Prep tips: This stew becomes thicker the next day; add broth or water when reheating. If you use a slow cooker, combine everything except peas and cook on low for 8-10 hours; stir in peas during the last 10 minutes of cooking.
- Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.
- Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.
- Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.
PER SERVING: 497 cal, 23% fat cal, 13g fat, 4g sat fat, 112mg chol, 46g protein, 48g carb, 10g fiber, 596mg sodium