• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beefy Mushroom and Barley Stew

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1/2 lb Beef stew meat; 1/2-inch
  • -cubes
  • 1/2 ts Salt
  • 1/4 ts Black pepper
  • 2 tb All-purpose flour
  • 1 tb Olive oil
  • 2 tb Worcestershire sauce
  • 2 tb Water
  • 1 c Thinly diced carrot
  • 1 c Chopped shallots
  • 1 Clove garlic; minced
  • 8 oz Mushrooms; quartered
  • 1 c No-salt-added beef broth
  • 1 ts Dried rosemary; crushed
  • 14 1/2 oz Diced tomatoes; canned; with
  • -liquid
  • 1 Bay leaf
  • 2 1/2 c Water
  • 1 c Uncooked pearl barley
  • 14 oz Artichoke hearts; quartered;
  • -drained


Sprinkle beef with salt and pepper; dredge in flour. Heat oil in a large
dutch oven over medium high heat. Add beef; cook 4 minutes, browning meat
on all sides. Remove from pot.

Reduce heat under pot to medium; stir in worcestershire sauce and 2
tablespoons water. Cook 1 minute, scraping pot to loosen browned bits. Add
carrot, shallots, garlic, and mushrooms; saute 3 minutes.

Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf. Bring
to a boil, then cover, reduce heat, and simmer 30 minutes or until beef is
tender. Discard bay leaf.

Add 2 1/2 cups water, barley, and artichokes. Bring to a boil, then cover,
reduce heat, and simmer 30 minutes or until barley is tender. Serves 6.

[PER SERVING Calories 277 (16% from fat), Fat 5 g (1 g saturated), Protein
{6 g, Carbohydrate 45 g, Fiber 7 g, Cholesterol 22 mg, Iron 4 mg, Sodium
465 mg, Calcium 73 mg]

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