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Beef Barley Stew with Sweet Potatoes

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


2 Tbsp. vegetable oil
lb. beef chuck roast, trimmed of fat and cut into 1 inch pieces
2 onions, halved and thinly sliced (about 2 cups)
6 cloves garlic, minced
2 tsp. rubbed, dried sage
tsp. pepper
2 cans (14½ oz. each) low sodium beef broth
2 sweet potatoes, peeled and cut into 1 inch chunks
1 cup uncooked barley
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Nutrition Facts

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In a large pot, heat oil over high heat. Add beef in batches; cook, turning occasionally until browned on all sides, about 4 to 5 minutes. Remove beef from pot; set aside. Add onions and garlic. Cook until softened, about 8 to 10 minutes. Sprinkle with sage, salt, and pepper. Add reserved beef with broth and 2 cups water. Bring to a boil; stir in sweet potatoes and barley. Reduce heat to medium-low. Cover and simmer until beef and barley are tender, about 1 1/2 hours.

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