Vegetable Beef Barley Stew

This amount of meat adds rich flavor without significantly increasing the cholesterol or saturated-fat content of the stew.

Serves: 8Hands-on: 25 minutesTotal: 8 hours 25 minutesDifficulty: Medium


Serves: 8

Ingredients

  • 3⁄4 lb. beef round steak
  • 2 Tbsp. arrowroot
  • 1 tsp. paprika
  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 4 cups beef stock, divided
  • 4 carrots, thickly sliced
  • 3 potatoes, cubed
  • 1 package (8 oz.) sliced mushrooms
  • 3 cups water
  • 1 tsp. dried marjoram leaves
  • 1 bay leaf
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. black pepper
  • 3⁄4 cup hulled barley

Directions

  • Trim beef and cut into 1-inch pieces. Sprinkle with arrowroot and paprika and toss to coat.
  • In large skillet, heat olive oil over medium heat. Add beef; brown, stirring occasionally, for about 5 to 6 minutes. Remove to a 4- to 5-quart slow cooker.
  • Add onions to skillet along with 1⁄2 cup beef stock. Bring to a boil, then simmer, scraping the bottom of the skillet, for 3 to 4 minutes. Add to slow cooker along with all remaining ingredients.
  • Cover and cook on low for 8 hours, or until barley and vegetables are tender. Stir, remove bay leaf, and serve immediately.