Beef and barley stew

Name: Beef and barley stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 portions

A slow-simmered stew of lean stewing beef and pot barley with root vegetables — an iron-containing winter meal.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Brown the beef in batches in a heavy pot, then set aside.
Step 2. Soften the onion, carrot and celery, then stir in the tomato paste.
Step 3. Return the beef with the barley and broth and bring to the boil.
Step 4. Cover and simmer gently for 1 hour 45 minutes, until the beef is tender and the barley soft.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety for pregnant people — Government of Canada, reviewed 9 September 2026
Safe internal cooking temperatures — Government of Canada, reviewed 9 September 2026