This one’s made for chilly days (or when you just want a hug in a bowl 😌).
It’s rich, filling, and full of that slow-cooked flavor — but made WW-friendly with lean beef, smart swaps, and minimal oil.
A total winner for meal prep, too — it gets even better the next day!
Ingredients
Servings: 6 | WW Points: ~4–5 points per serving 💙
- 1 lb lean beef stew meat or top round, trimmed of fat (instead of chuck roast)
- 1 tsp olive oil (or cooking spray)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ cup pearl barley (uncooked)
- 6 cups low-sodium beef broth (or vegetable broth)
- 1 bay leaf
- Salt, to taste
- Fresh parsley, for garnish
Instructions
- Brown the beef:
Heat olive oil or spray a pot with cooking spray over medium heat.
Add beef and brown on all sides. Remove and set aside. - Sauté veggies:
In the same pot, sauté onion, carrots, celery, and garlic for 4–5 minutes, until softened. - Add liquids and barley:
Return beef to the pot. Add broth, barley, bay leaf, thyme, and black pepper.
Bring to a boil, then reduce heat, cover, and simmer for 1½–2 hours, until beef and barley are tender. - Finish and serve:
Remove bay leaf, season with salt if needed, and garnish with fresh parsley.
Serve warm — ideally with a cozy blanket and zero guilt 😉
WW Tips
- Use lean beef (93% lean or higher) to cut down points.
- Want it even lighter? Swap half the beef for mushrooms — same texture, fewer calories.
- Store leftovers up to 4 days; flavors deepen beautifully overnight.
Nutrition (per serving):
Calories: ~220 | Protein: 23g | Carbs: 20g | Fat: 6g | WW Points: ~4–5 💙
