Total Recipe Time: 2 to 2-1/4 hours

Makes 6 to 8 servings

  • 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
  • 5 cups water
  • 1 package (.9 to 1.43 ounces) dry onion-mushroom soup mix
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup medium pearled barley
  • 4 cups loosely packed fresh baby spinach        

  1. Combine beef, water, soup mix, thyme, salt and pepper in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 60 minutes.
  2. Stir in barley; bring to a boil. Reduce heat; continue simmering, covered, 45 minutes to 1 hour or until beef is fork-tender and barley is tender.
  3. Stir in spinach; cover and remove from heat.
  4. Let stand 5 minutes. Season with salt and pepper, if desired.

Recipe and photo courtesy of the Beef Checkoff

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