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Beef And Barley Stew



Servings: 5  |  Prep Time: 10 minutes


1 tbsp olive oil

1/2 lb lean sirloin steak, cut into small chunks

1 medium onion, diced

3 medium carrots, diced

2 medium celery stalks, diced

1 medium sweet potato, diced

1 32-oz can reduced-sodium, fat-free beef broth

1 cup instant barley

1/2 tsp salt (optional)

1/2 tsp ground black pepper

1/2 tsp onion powder

1 tsp cornstarch

2 tbsp cold water


Nutrition Facts


Calories 250

Carbohydrate 37g

    Dietary Fiber 5g

    Sugar 5g

Fat 5g

Sodium 400mg


  1. Add oil to a large soup pot and heat over medium-high heat.
  2. Add beef and sauté for 2 minutes. Remove from pot, set aside. Add onions, carrots, celery and sweet potato to pot and sauté 6-7 minutes or until ingredients begin to caramelize.
  3. Add broth, barley, salt (optional), pepper, and onion powder. Reduce heat and simmer for 20 minutes.
  4. In a small bowl, whisk together cornstarch and water. Add to stew and bring to boil. Remove from heat; stir in beef and remaining juices.

Fun Facts / Cooking Tips

Round and loin cuts of beef and pork are the leaner cuts; examples include sirloin steak, ground round, and pork tenderloin.



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