Beef-Barley Stew with Roasted Vegetables
8 Points Plus Value for WW
- 1 celery root, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 onions, peeled and cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 1/2 pounds boneless, lean beef chuck, cut into 1-inch chunks
- 6 cups reduced-sodium beef broth
- 3 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cremini mushrooms, sliced
- 1 cup pearl barley, rinsed
- 1 large bunch red Swiss chard, stems and leaves (tough parts removed) coarsely chopped
1. Preheat oven to 450 degrees and spray a large shallow roasting pan with nonstick spray.
2. Put the celery root, carrots, parsnips, onions, and thyme in the pan and spray with nonstick spray and season with salt; toss to coat. Roast, stirring occasionally, until the vegetables are browned and crisp-tender, about 30 minutes.
3. Meanwhile, spray a Dutch oven with nonstick spray, put in 1 teaspoon olive oil, and place over medium high heat. Season the meat with salt and pepper. Cook the beef, in batches, until browned on all sides, about 4 minutes. Transfer beef to a plate and do the next batch.
4. Return the beef to the pot. Add 5 1/2 cups of the broth, the garlic, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, 45 minutes.
5. Meanwhile, steam Swiss chard, until stocks tender, about 10 - 15 minutes.
6. After meat has simmered 45 minutes, stir in the mushrooms and barley and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, 15 minutes. Stir in the roasted vegetables and bring to a boil. Reduce the heat and simmer, covered, until the beef is fork-tender and the barley is tender, about 15 minutes, adding the remaining 1/2 cup broth if stew seems too thick. Finally stir in Swiss chard and serve.