Beef, Barley, and Sweet Potato Stew
Servings
8people
Servings
8people
Ingredients
  • 1tablespoon extra-virgin olive oil
  • 2pounds beef stew meat
  • 1tablespoon all-purpose flour
  • 2cups chopped onions
  • 1cup sliced celery with leaves
  • 4cups low-sodium beef broth or stock
  • 1 bay leaf
  • 3/4cup hulled barley, rinsed and drained
  • 4cups peeled sweet potato chunks, 1-inch squaresabout 1 1/2 pound
  • 2cups sliced carrots, 1-inch rounds
  • 1 1/2 cups cubed parsnips
  • 1/2tablespoon Worcestershire sauce
  • 1teaspoon dried oregano
  • 128-ounce can whole tomatoes in juice, broken apart
  • 1 1/2cups frozen peas
Instructions
  1. 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.
  2. Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.
  3. Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.
Recipe Notes
Nutrition Facts
Beef, Barley, and Sweet Potato Stew
Amount Per Serving
Calories 497
% Daily Value*
Cholesterol 112mg 37%
Sodium 596mg 25%
Total Carbohydrates 48g 16%
Dietary Fiber 10g 40%
Protein 46g 92%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 497 cal, 23% fat cal, 13g fat, 4g sat fat, 112mg chol, 46g protein, 48g carb, 10g fiber, 596mg sodium