Dinner recipe · from the recipe book

Beef, Barley and Mushroom Stew

Name: Beef, Barley and Mushroom Stew
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 1¾ lb (800 g) Boneless beef chuck, cut into 1-inch cubes; 1 cup (180 g) Pearl barley, dry, rinsed; 5 medium (300 g) Carrots, sliced into thick coins; 4¾ cups sliced (340 g) White mushrooms, quartered; 3 cups cubed (420 g) Butternut squash, peeled, cut into 1-inch cubes; 2 medium (220 g) Yellow onion, chopped; 3 stalks (120 g) Celery, sliced; 5 cloves (15 g) Garlic, minced; 5¾ cups chopped (120 g) Kale, stems removed, chopped; 2 tbsp (32 g) Tomato paste; 6 cups (1,300 g) Reduced-sodium beef broth; 1½ tbsp (20 g) Olive oil; 2 tbsp (16 g) All-purpose flour; 2 tsp (2 g) Dried thyme; 2¾ tsp (15 g) Worcestershire sauce; ¾ tsp (5 g) Salt; ¾ tsp (2 g) Black pepper

Tender chunks of chuck and chewy barley simmer with carrots, mushrooms and butternut in a rich, thyme-scented broth.

Dutch oven
2 hr 45 min · 35 min hands-on
Serves 6
Dairy-free

46–60 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¾ lb800 gBoneless beef chuckcut into 1-inch cubes
1 cup180 gPearl barley, dryrinsed
5 medium300 gCarrotssliced into thick coins
4¾ cups sliced340 gWhite mushroomsquartered
3 cups cubed420 gButternut squash, peeledcut into 1-inch cubes
2 medium220 gYellow onionchopped
3 stalks120 gCelerysliced
5 cloves15 gGarlicminced
5¾ cups chopped120 gKalestems removed, chopped
2 tbsp32 gTomato paste
6 cups1,300 gReduced-sodium beef broth
1½ tbsp20 gOlive oil
2 tbsp16 gAll-purpose flour
2 tsp2 gDried thyme
2¾ tsp15 gWorcestershire sauce
¾ tsp5 gSalt
¾ tsp2 gBlack pepper

Steps

Pat the beef dry and toss with the flour, half the salt and the pepper.
Heat half the olive oil in a Dutch oven over medium-high heat and brown the beef in two batches, about 4 minutes per batch. Transfer to a plate.
Add the remaining oil, the onion, celery and mushrooms; cook until the mushrooms brown, about 8 minutes. Stir in the garlic, tomato paste and thyme for 1 minute.
Pour in the broth and Worcestershire, scraping up the browned bits. Return the beef, cover and simmer gently for 1 hour.
Stir in the barley and carrot, cover and simmer 30 minutes.
Add the butternut and remaining salt, cover and simmer until the beef and barley are tender, about 25 minutes more.
Stir in the kale and cook 5 minutes until wilted. Add a splash of water if it's too thick, then serve hot.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Fish, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 19, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Beef, Barley and Mushroom Stew

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?