Recipes and Cooking Beef and Barley Stew with Roasted Winter Vegetables 4.0 (64) 3 Reviews Roasting the vegetables before adding them to the soup gives them a major flavor boost. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Cook Time: 95 mins Roast Time: 35 mins Total Time: 2 hrs 55 mins Servings: 6 Jump to Nutrition Facts Ingredients ¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper 2 - 2 ½ pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces ¼ cup olive oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced ½ teaspoon dried thyme, crushed 1 14.5 ounce can beef broth 2 cup water 1 cup dry red wine 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks ½ cup regular barley Beef broth (optional) 2 tablespoon snipped fresh parsley (optional) Directions 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. 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. Meanwhile, preheat oven to 375°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. 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.) 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.) 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. If desired, stir in fresh parsley. Print Nutrition Facts (per serving) 455 Calories 24g Fat 27g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 455 % Daily Value * Total Fat 24g 31% Saturated Fat 8g 40% Cholesterol 71mg 24% Sodium 436mg 19% Total Carbohydrate 27g 10% Total Sugars 3g Protein 26g Vitamin C 14.8mg 74% Calcium 50.5mg 4% Iron 3.4mg 19% Potassium 803mg 17% Folate, total 36.3mcg Vitamin B-12 1.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.