Best Ever Beef Stew


This beef stew recipe is high in fiber and low in high-glycemic carbohydrates and fat. Although this beef stew is easy on meat, it’s full of vegetables and flavor.


  • 1 lb. beef round steak
  • 3 c. low-sodium vegetable or beef stock
  • 1 tsp. balsamic vinegar
  • ¼ c. red wine vinegar
  • ¼ c. pearl barley
  • 1 c. chopped kale
  • 4 cloves of garlic, chopped
  • 1 c. carrot, diced
  • ½ c. mushrooms, diced
  • ½ c. white potato with skin, diced
  • ½ c. sweet potato, diced
  • 1 c. Roma tomatoes, diced
  • 1 c. celery, diced
  • 2 c. yellow onions, diced
  • 2 tsp. canola oil
  • 1 tsp. dried rosemary, minced
  • 1 Tbsp. dried oregano
  • 1 Tbsp. minced fresh parsley
  • 1 tsp. minced fresh thyme
  • 1 tsp. dried sage, crushed
  • Black pepper, to taste


  1. Preheat broiler or grill and broil or grill steak, turning once, for at least 12 minutes. Remove from heat and let cool.
  2. In the meantime, prepare vegetables: Sauté vegetables in large stock pot in oil over medium-high for about 10 minutes or until lightly brown. Add buckwheat and continue cooking on low for another 5 minutes.
  3. Use a paper towel to pat the meat dry. Cut grilled steak into ½-inch cubes and add to pot. Add herbs, stock, vinegars, and spices.
  4. Bring the mixture to a simmer and cook until barley is well cooked and the stew is well thickened.