Beef and Barley Stew with Roasted Winter Vegetables


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

Beef and Barley Stew with Roasted Winter Vegetables
Photo: Blaine Moats
Prep Time:
45 mins
Cook Time:
1 hr 35 mins
Roast Time:
35 mins
Total Time:
2 hrs 55 mins


  • 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)


  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°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.

Nutrition Facts (per serving)

455 Calories
24g Fat
27g Carbs
26g Protein
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.

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