Today’s recipe feature is Beef and Barley Stew with Roasted Winter Vegetables. You’ll need a delicious dish to serve family and friends before that holiday dinner and this recipe is perfect. Browned chuck roast is mixed with oven roasted winter vegetables and hearty barley to create a filling, one-pot meal. This dish will keep everyone happy and you’ll have more time to finish cooking for the holidays. Healthy and joyous eating!
Beef and Barley Stew with Roasted Winter Vegetables (Recipe courtesy Better Homes and Garden)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 - 2 ½ pounds 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
- One 14 ½ ounce can beef broth
- 2 cups 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
- 2 tablespoons snipped fresh parsley (optional)
In a large bowl combine flour, ¼ teaspoon of salt and ¼ teaspoon of 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 ¼ teaspoon salt and the remaining ¼ 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. Top with fresh parsley and serve. 6 to 8 servings.