Beef & Barley Stew

This stew is packed with nutritious ingredients! It is warming, hearty and just so healthy. It’s high in protein and fiber and low in fat. It’s so flavorful and I just love the texture of barley. Leftovers freeze well in a ziplock bag so make a big pot. It’s very forgiving so you can add different vegetables or amounts if you choose.

Stay healthy during the colder part of the year with this stew! It’s delicious served with my homemade 100% whole wheat bread.

Beef & Barley Stew

Recipe by Paige MurrayCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Calories

318

kcal
Protein

32

Carbs

32

Fats

7

Fiber

8

Ingredients

  • 1 large onion, diced

  • 2 large carrots, sliced into 1/4 inch rounds

  • 2 cloves of garlic, diced

  • 3 stalks of celery, diced

  • 1 tablespoon avocado oil

  • 2 pounds 96% lean ground beef

  • 4 cups of beef stock

  • 4 cups of water

  • 1 tablespoon thyme

  • 2 tablespoon chopped parsley

  • 1 1/4 cup pearled barley

  • 1 can of fire roasted diced tomatoes with garlic

  • 1 Bayleaf

  • 2 teaspoons or more of salt

  • 2 teaspoons or more of pepper

  • 3 cups of baby spinach and kale mix (or just spinach)

Directions

  • Brown beef in a large soup pot.
  • Once beef is almost cooked through, add oil to the pot and stir in onion, carrots, garlic and celery.
  • Once the onion is soft, stir in the remaining ingredients except for the spinach.
  • Broil to a boil, then cover and reduce heat to a low simmer. Let cook simmer for one hour.
  • Stir in baby spinach & kale mix, cover and let cook 10 minutes longer.
  • Taste and season with salt and pepper as needed.
  • Delicious served with homemade whole wheat bread!
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2 Comments

  1. I made this soup for my husband’s birthday party and once a few people tasted it, and raved how fantastic it was, everyone tried a bowl. I made a double batch and it was gone so fast.