Go Back
beef stew with grains and carrots

Ancient Grains Beef Stew

4.19 from 44 votes
Print Pin
Protein: Beef
Cut: Steak Tips
Course: Main Course
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Author: Leigh Belanger


  • 2 pounds ButcherBox steak tips cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cups low sodium beef broth
  • 1 cup dry red wine
  • 8 large carrots peeled and sliced into ½-inch pieces
  • 6 cloves garlic minced
  • 6 medium-large yellow potatoes peeled and cut into 1-inch cubes
  • 1 large yellow onion chopped
  • ½ cup tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon ground sage
  • ½ cup pearled barley
  • ¼ cup bulgur cracked wheat
  • 1 bay leaf


  • Season the beef with salt and pepper.
  • Heat the oil in a non-stick skillet over medium-high heat and sear the beef until it’s browned on all sides, about 5-7 minutes per side.
  • Transfer the beef into a large slow cooker.
  • Add the beef broth and wine; stir to incorporate fully.
  • Add the carrots, garlic, potatoes, onion, tomato paste, mustard, thyme, oregano, sage, barley, bulgur, and bay leaf. Stir to combine.
  • Cover and cook on high for 4 hours. Turn the heat down to low and cook for 2 more hours, or until the beef is so tender it separates easily when poked with a fork.
  • Remove bay leaf. Top with sour cream or labneh, if desired, and serve.
Share on Pinterest!Pin at @Butcher_Box!