Soup Recipe: Hearty Beef and Barley Stew by Everyday Gourmet with Blakely

beef chuck

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still provide rich flavor.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain option, while rice is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories, while water with seasonings can be cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat a Dutch oven over high heat.

Lightly dust 2.5 lbs of beef with flour, onion powder, salt, and black pepper.

Brown the beef in batches, not cooking it all the way through, then set aside.

Dice 2 onions, chop 4 carrots, and cut 3 red potatoes into chunky pieces without peeling them.

Mince 8 cloves of garlic.

Lower the heat to medium and add the diced onions to the pot, scraping up the browned bits.

Add minced garlic and chopped carrots to the onions and cook for a few minutes.

Pour in 48 oz of beef broth, scraping the bottom to get all the flavor.

Add a 14 oz can of diced tomatoes and the chopped potatoes to the pot.

Sprinkle in a little red pepper flakes and return the browned beef to the pot, including its juices.

Add fresh thyme and fresh rosemary directly into the pot without chopping.

Let the stew cook on medium heat for about 2 hours.

After 2 hours, add 1/2 cup of barley to the stew.

Let the barley cook for an additional 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: