Beef Barley Stew with Sweet Potatoes
By á-10966
Rate this recipe
4.5/5
(32 Votes)
Ingredients
- 2 Tbsp. vegetable oil
- 2 1/2 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
- 1 1/2 tsp. pepper
- 2 cans (14 1/2 oz. each) low sodium beef broth
- 2 sweet potatoes, peeled and cut into 1 inch chunks
- 1 cup uncooked barley
Details
Servings 8
Preparation
Step 1
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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