Ingredients for Barley Prairie Stew
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 lb stew meat
- 2 tablespoons olive oil
- 2 cups carrots
- 2 cups celery
- 1 large onion
- 4 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1 cup pearl barley
- 1 cup sliced mushrooms
- 1 cup sliced red bell pepper
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How to Make Barley Prairie Stew
- In a zip-top plastic bag, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 lb of cubed beef (or other protein of choice) to the bag and shake to coat evenly.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven with a lid over medium-high heat.
- Add the coated beef to the pot and stir, cooking until browned on all sides.
- Add 1 teaspoon salt, 1 teaspoon black pepper, 2 cups chopped carrots, 2 cups chopped celery, 1 large chopped onion, 4 cups beef broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 cup pearl barley to the pot.
- Bring to a simmer, then cover and cook for 45 minutes, or until barley is almost tender.
- Stir in 1 cup sliced mushrooms and 1 cup sliced bell pepper.
- Continue to cook for an additional 15 minutes, or until the vegetables are tender and the stew has thickened slightly.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
16g
Fat
24g
Carbs
9g
