Beef Barley Stew with Sweet Potatoes

Beef Barley Stew with Sweet Potatoes

Photo by Joanne P.

  • Prep Time


  • Total Time


  • Servings



  • 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


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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