Beef Barley Stew


2 Pounds Boneless Beef Butt Tenderloin, trimmed, cubed, and seasoned with salt and pepper
4 Cremini Mushrooms, stems removed and sliced
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
½ Yellow Onion, diced
2 Cloves Garlic, grated
¼ Cup Unsalted Butter
¼ Cup All Purpose Flour
4 Cups Low-Sodium Beef Stock


1. Warm a large Dutch oven or large stock pot over high heat for a minute or two. Season beef with a pinch of salt and pepper. Add the beef to the pot. Brown the beef on two sides in two batches, takes about fifteen minutes. Once the beef is browned add it to a plate and set off to the side.

2. Reduce heat to medium. Sauté mushrooms for three minutes…

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