Filet Mignon and Barley Stew with Spinach Recipe

Name: Filet Mignon and Barley Stew with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef tenderloin or other tender steak; 3 tablespoons whole wheat pastry flour; 1/4 teaspoon salt; Freshly cracked black pepper; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped (1 1/2 cups); 1 medium carrot, chopped; 3 tablespoons tomato paste; 1/2 cup hulled barley, soaked overnight; 5 cups beef stock; 1 tablespoon chopped fresh thyme; 4 cups coarsely chopped spinach

Servings: persons

1 pound beef tenderloin or other tender steak
3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
Freshly cracked black pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped (1 1/2 cups)
1 medium carrot, chopped
3 tablespoons tomato paste
1/2 cup hulled barley, soaked overnight
5 cups beef stock
1 tablespoon chopped fresh thyme
4 cups coarsely chopped spinach

1
Cut the beef into 1-inch, bite-size pieces.
2
Combine the flour, salt, and cracked pepper on a plate, and roll half of the beef in this seasoned flour.
3
In a large Dutch oven or soup pot, heat the olive oil.
4
Add the unfloured half of the beef, and cook over medium-high heat until the beef is browned but still rare in the center.
5
Scrape the beef into a bowl, drain the fat back into the pan, and cook the floured beef.
6
Transfer that beef to the bowl also.
7
Quickly add the onion and carrot to the hot pan and scrape up the browned bits.
8
As soon as the onion is golden, add the tomato paste and cook, stirring constantly, for 2 to 3 minutes, until it is a shade darker.
9
Add the barley, stock, and thyme and bring to a boil.
10
Cover, lower the heat to a simmer, and cook for 30 to 40 minutes.
11
When the barley is tender, add the beef to the pan and reheat.
12
Stir in the spinach.
13
Serve as soon as the spinach is just wilted and the beef is hot.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound beef tenderloin or other tender steak, 3 tablespoons whole wheat pastry flour, 1/4 teaspoon salt, Freshly cracked black pepper, and more.

Yes, Filet Mignon and Barley Stew with Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filet Mignon and Barley Stew with Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions