A winter favorite! Beef stew is perfect for those cold and snowy nights.

Ingredients

• 1 1/2 pounds beef stew meat
• 1/2 cup flour
• 1 Tablespoon olive oil or vegetable oil
• 2 Tablespoons butter
• 3 cups diced yellow potatoes
• 1 sweet onion, diced
• 1 cup baby carrots, diced
• 1 Tablespoon minced garlic
• 2 cups lower sodium beef broth
• 1 cup dry red wine
• 2 cups water
• 3/4 cup quick cook barley
• 1 Tablespoon black pepper
• Parsley, for garnish

Directions

1. Place beef a large shallow dish. Sprinkle flour evenly overtop. Stir to mix.
2. Heat olive oil in large skillet. Add beef and cook until browned on all sides, stirring occasionally.
3. In a large pot or Dutch oven, melt butter. Once melted, add in garlic, onion, and carrots. Stir, and cook for 3-5 minutes, until carrots begin to soften.
4. Add potatoes, beef broth, wine, water, black pepper, and beef into pot. Bring to boil and turn to low. Cover and cook for 1 hour, stirring occasionally.
5. Stir barley into stew, cover and cook additional ten minutes.
6. Serve topped with parsley, if desired.