Anyone who knows me well knows that I despise all kinds of soup! I always feel like its very thin and a waste of calories..I’m more of a full balanced meal kind of girl. Now having said that I actually prefer thick, hearty meal-like stews packed with various nutrients~ hence this recipe. I fell in love with this stew. It’s loaded with hearty lentils, split peas, barley, carrots, celery, and lean chunks of beef not to mention herbs and spices! This stew is sure to please the pickiest soup palate!


1 lb Lean Beef Stew cut into small chunks

2 stalks celery chopped

1 large Vidalia Onion or any sweet onion chopped

3 cloves garlic minced

1 cup lentils, dry

1 cup split peas, dry

1 cup barley, dry

2 bay leaf

1 tsp salt

1 tsp finely ground black pepper

2 tsp oregano, dried or any Italian seasonings

1 Tbsp dried basil

1 Tbsp Smoked Paprika

1 Tbsp Dried Turmeric

1 tsp dried coriander

1 Tbsp Grape-seed Oil

1-1/2 Quarts Organic Low Sodium Chicken Stock

Boiling Water


Using a 4 Quart Dutch Oven or Pot with Cover. Brown beef, onion and garlic in oil. Add chicken stock and bay leaf. Cover and simmer on low for 1 hour. Add the rest of the ingredients, stir , and fill up the rest of the pot with boiling water. Bring to a boil again, cover and simmer for 3 hours, stirring occasionally and adding water as needed. Season to taste before serving.

Serving Size is 2 Cups.

Nutrition Facts
User Entered Recipe
  8 Servings
Amount Per Serving
  Calories 264.0
  Total Fat 5.5 g
  Saturated Fat 1.5 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 0.4 g
  Cholesterol 30.0 mg
  Sodium 476.0 mg
  Potassium 363.7 mg
  Total Carbohydrate 34.0 g
  Dietary Fiber 9.1 g
  Sugars 1.0 g
  Protein 9.9 g





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Rating: 5.0/5 (2 votes cast)