Beef and Barley Stew with Roasted Winter Vegetables

Roasting the vegetables before adding them to the soup gives them a major flavor boost.

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4.0 by 53 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cup
  • Prep: 45 mins
  • Cook: 1 hr 35 mins
  • Roast: 35 mins 375°F

Beef and Barley Stew with Roasted Winter Vegetables

Directions

  1. In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
  2. Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
  3. Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
  4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)
  5. Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)
  6. To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
  7. If desired, stir in fresh parsley.
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Nutrition Facts (Beef and Barley Stew with Roasted Winter Vegetables)

  • Per serving:
  • 455 kcal cal.,
  • 24 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 71 mg chol.,
  • 436 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

53 Ratings
670 Days Ago
Made this using white dry wine, chicken breast, chicken broth, roasted celery. Best stew ever!! The recipe fails to clearly state when to reintroduce the meat to the dish. For first time cooks, add it back in the dutch oven when you add the broth.
684 Days Ago
Absolutely delicious! I didn't add the wine, just more beef stock, and some roasted celery as well. And the barley took a little longer to cook than suggested, but it was so tasty, and my husband kept thanking me while he ate! Lol

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