NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Beef, Barley, and Sweet Potato Stew

This power-packed stew is brimming with colorful, nutritious vegetables and comfort-food flavors. It's also tasty served over couscous.

  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 1 hr 15 mins

Beef, Barley, and Sweet Potato Stew



  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.

From the Test Kitchen


If desired, omit the potatoes and increase sweet potatoes to 4 cups.

Nutrition Facts (Beef, Barley, and Sweet Potato Stew)

    Per serving:
  • 349 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 55 mg chol.,
  • 482 mg sodium,
  • 35 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...