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Hearty Beef Stew Over Barley

Hearty Beef Stew Over Barley

with Peas and Root Veggies

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Beef stew and barley is kind of like the food equivalent of a well-worn, fuzzy sweater. As soon as you put it on (or taste your first spoonful), you’re transported to a comfy place where everything feels familiar and warm. Which is why we’re digging it out of our proverbial recipe closet: between the savory beef cubes, tender root veggies, and hearty stew spices, it’s a timeless dish that never goes out of fashion.

Tags:Child friendlyFamily friendly
Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Carrots

1 unit

Yellow Onion

1 unit

Tomato Paste

1 unit

Parsnip

4 ounce

Peas

2 unit

Beef Stock Concentrate

16 ounce

Sirloin Tips

2 tablespoon

Flour

(ContainsWheat)

1 cup

Pearl Barley

(ContainsWheat)

1 tablespoon

Hearty Stew Seasoning

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1966 kJ
Calories470 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber13 g
Protein34 g
Cholesterol80 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Large Bowl
Large Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel, halve, and chop onion. Peel carrot and parsnip, then chop each into ½-inch pieces.

2

Put 2½ cups water, barley, and a large pinch of salt in a small pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, 12-15 minutes. TIP: If there’s any water left after cooking, drain it from the barley.

3

Meanwhile, place beef in a large bowl with flour, hearty stew seasoning, and salt and pepper. Toss to coat. Shake off any excess flour mixture from beef and discard anything that doesn’t stick to the meat.

4

Heat a large drizzle of olive oil in large pot on medium-high. Add steak and cook just until browned, 3-4 minutes. Remove from pot and set aside. Heat another large drizzle of olive oil in same pot. Add carrot, parsnip, onion, and 2 TBSP water. Scrape up any browned bits from bottom. Cook, stirring occasionally, until veggies soften, about 7 minutes

5

Stir in 1 TBSP tomato paste (we sent more), stock concentrates, and 2 cups water. Bring to a boil, then lower heat to medium. Simmer until liquid thickens slightly, about 5 minutes. Stir in peas, beef, and any juices released by meat. Simmer until peas are warmed through and steak reaches desired doneness, 2-3 minutes.

6

Divide barley between bowls. Ladle stew over and serve.