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“This stew recipe is from Heart Healthy Living. It was very good and filling on a winter's evening. I found that the non-quick-cooking barley needed 50 minutes to cook, not the 30-45 they suggest.”
2hrs 5mins

Ingredients Nutrition

  • 2 lbs extra lean stewing beef, trimmed of excess fat, cut into 1-inch pieces
  • pepper
  • 13 cup all-purpose flour
  • nonstick cooking spray
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup sliced carrot
  • 2 tablespoons snipped fresh parsley
  • 12 teaspoon dried thyme, crushed
  • 5 cups reduced-sodium fat-free chicken broth
  • 1 cup water
  • 2 cups potatoes, peeled and cut into 1-inch chunks
  • 2 cups sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup coarsely chopped roma tomato (plum)
  • 8 ounces sliced mushrooms
  • 12 cup medium barley
  • 1 cup frozen peas


  1. Season meat to taste with pepper and toss with flour. Spray a 6 quart Dutch over with nonstick cooking spray and cook meat over medium heat until browned, about 5 minutes.
  2. Add onion and garlic, and saute for 2-3 more minutes. Add carrots, parsley, and thyme and saute for another 3-5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.
  3. Reduce heat, cover, and simmer for 30 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling, lower the heat and continue to cook, covered, over low heat for 45-50 minutes or until the meat and vegetables are tender and barley is cooked. Add peas, stirring for one minute.

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