• Prep Time: 40 minutes
  • Cooking Time: 1 hours 15 minutes
  • Serves: 8 servings

Beef, Barley, and Sweet Potato Stew

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Stews, Potatoes, Beef

 Ingredients List

  • 2 pounds extra-lean beef stew meat
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 cup sliced carrots (2 medium)
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon dried thyme, crushed
  • 5 cups reduced-sodium chicken broth
  • 1 cup water
  • 3 cups sliced fresh mushrooms (8 ounces)
  • 2 medium potatoes, peeled and cut into 1-inch chunks (about 2 cups)*
  • 2 small sweet potatoes, peeled and cut into 1-inch chunks (about 2 cups)*
  • 1 cup coarsely chopped roma tomatoes (3 medium)
  • 1/2 cup regular barley
  • 1 cup frozen peas
  • Fresh thyme leaves (optional)


1. Trim fat from meat. Cut meat into 1-inch pieces. In a resealable plastic bag combine flour and pepper. Add meat pieces, a few at a time; seal bag and shake to coat. Coat a 6-quart nonstick Dutch oven with cooking spray; heat Dutch oven over medium-high heat. Add meat, half at a time, and cook until brown. Remove meat from Dutch oven.

2. In the same Dutch oven cook onion and garlic over medium heat for 2 minutes. Add carrots, parsley, and dried thyme; cook and stir for 3 minutes. Add broth and the water.

3. Bring to boiling, stirring to scrape up any crusty browned bits from bottom of pan. Reduce heat. Simmer, covered, for 45 minutes. Stir in mushrooms, potatoes, sweet potatoes, tomatoes, and barley. Return to boiling; reduce heat. Simmer, covered, for 30 to 45 minutes or until meat and vegetables are tender. Stir in peas; cook for 1 minute more. If desired, garnish with fresh thyme.

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