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    Beef Barley Stew with Sweet Potatoes

    Beef Barley Stew with Sweet Potatoes

    Photo by Joanne P.

    • Prep Time


    • Cook Time


    • Servings



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    • 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.