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Beef and Barley Stew

1 kg stewing beef, cubed
2 tablespoons canola oil
500 g new potatoes, halved
4 medium onions, sliced
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1/2 bunch of celery, chopped
2 x 796 ml cans of whole tomatoes (or diced)
1/2 leek, rinsed and chopped
225 g mushrooms, halved
2 sprigs fresh rosemary, chopped
2 bay leaves
2 tablespoons cider vinegar
1 liter chicken stock (or increase water)
1 liter water
2 Thai red chili, seeded and minced (optional)
1 to 1.5 tablespoons coarse salt
1 to 2 teaspoons cracked black pepper
1/4 cup corn starch
1/4 cup cold water


1. Season beef with salt and pepper. Melt coconut oil in a Dutch oven or heavy pot. Add
beef and brown. Remove and set aside.
2. Add onions, celery, carrots and garlic. Cook until onions are translucent. Stir in
mushrooms, sweet potatoes, rosemary, thyme, and barley.
3. Return beef to Dutch oven and stir for about 3 minutes.
4. Mix bouillon in water, then add. Bring to boil, cover, and reduce heat to medium low for 90
5. Add brown sugar and vinegar and simmer uncovered for 10 minutes