Beef Barley Stew (Serves 8)

Posted by Elise Mitchell, BS, RYT, Health & Wellness Coordinator on March 10, 2016

When dealing with the rare but brutish winter weather in the field, there’s nothing like hearty, hot stews for comfort and simple self-care! This was a recent hit out at the Oasis. Beef barley stew is simple, traditional Americana fair to warm the body and spirit on a cold night. And, for vegetarians, try tofu and portabella mushrooms in place of steak! Enjoy!

2 pounds beef (chuck roast, minute steak)
3/4 cup barley (Soaked overnight)
1 bay leaf
2 tablespoons oil
4 carrots, chopped
4 stalks celery, chopped
1 onion, chopped
1 small can organic corn
1 can (frozen package) green beans
1 can (frozen package) peas
6 cups water
4 cubes beef bouillon 
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
Salt to taste
Ground black pepper to taste

1. Cut the beef into bite-sized pieces. Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add the beef cubes and cook until browned on all sides, stirring frequently. Remove the meat and set aside.
2. Reduce the heat to medium, add the remaining tablespoon of vegetable oil, and stir in the carrots, celery, and onion. Cook until the onion is translucent and the vegetables are tender about 5 minutes.
3. Add the water, bouillon, bay leaf, tomatoes, barley, and pepper; bring to a simmer.
4. Stir in the beef cubes and simmer, covered, until the beef is tender and the barley is fully cooked about 45 minutes.
5. Add the frozen and canned vegetables in the last half hour of the cooking time.
6. Serve and Enjoy!

Barley Fact: Beta-glucans, a fiber found in barley, has been found to lower insulin resistance and blood cholesterol levels, thereby lowering the risk of obesity as well as providing an immunity boost!