Cooking Time & Servings

Dakota Territory Beef Barley Stew - Standard Recipe

You Will Need

  • Dakota Territory Beef Barley Stew Mix
  • 2 Tbsp. butter
  • 1 large onion, sliced
  • 2-3 lbs. beef stew meat, cut into pieces
  • 8 cups beef broth (64 oz.)
  • 2 cups water
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2-3 cups turnips or potatoes (2-3 cups), peeled & diced
  • 8 oz. fresh mushrooms, sliced
  • ¼ cup sherry or red wine

Here's What You Do

  1. In a 6 or 8-quart pot, melt 1 tablespoon of butter.
  2. Brown stew meat in 2-3 batches over medium-high heat, not crowding the meat, and turning each piece once. Remove meat to a plate when browned.
  3. Add remaining butter. Lower heat and brown sliced onion for 5 minutes.
  4. Add meat back into pot. Stir in broth, water, and contents of stew mix.
  5. Bring to a simmer and cook covered for 2 hours.
  6. Add turnips or potatoes, mushrooms, sherry or red wine, salt, and pepper.
  7. Return to a simmer and cook covered for 1 hour.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control. Trim visible fat from beef and use extra lean cuts.

Boosting Protein?

Add an extra 1/2 pound to 1 pound of cubed chuck roast or stew meat and replace standard beef broth with beef bone broth. Try adding kidney beans or chickpeas for a significant boost in plant-based protein.

Cutting Calories/Fat?

  • Use lean beef or bison and trim visible fat
  • Sauté with a mix of oil and a small amount of butter

More Veggies?

Add 2 cups chopped carrots or cubed butternut squash for the final 45 minutes of cooking

Interested in whole grains or extra fiber?

Add fiber-rich veggies like kale, chard, or extra carrots. Add extra beans (chickpeas/lentils), or stir in whole grains like brown rice, farro, or rye berries.

Looking for Mediterranean-Inspired additions?

  • Stir in a handful of chopped spinach in the last few minutes of cooking
  • Serve with a slice of whole grain bread and a drizzle of olive oil

Serving and Garnish Ideas

Serve with crusty bread, sourdough, or soda bread to soak up the broth. Enhance the flavors with garnishes like fresh chopped parsley, thyme, or a dash of Worcestershire sauce. For extra richness, add a dollop of sour cream, grated Parmesan, or a splash of apple cider vinegar.

Cooking Methods

Slow Cooker 

Recommended slow cooker size: 6-7 quart size

Here’s What You Do:

  1. Rinse, drain and pick over beans.
  2. Place in a bowl with water to cover by two inches and soak overnight.
  3. In the morning drain beans and place in 4-quart pot on the stove with fresh water to cover by two inches.
  4. Bring to a boil, cook for 10 minutes and lower heat, simmer covered, 30 minutes.
  5. Turn off heat, and drain when ready to add to slow cooker bowl.
  6. In large skillet brown meat and onion a butter.
  7. Drain and transfer to bowl of slow cooker.
  8. Add contents of soup mix and broth. Stir well.
  9. Cover and cook on LOW for 6-8 hours.
  10. Stir in sherry, mushrooms, and turnips.
  11. Cook 1 to 2 hours longer covered on high, and serve.

Pressure Cooker

Here’s What You Do:

  1. In bowl of pressure cooker Sauté 2 lb cubed beef stew meat and one sliced onion about 5 minutes.
  2. Add contents of the Dakota Beef Barley stew mix, 2 tsp salt and freshly ground pepper, and stir well.
  3. Add 6 cups beef broth. Set pressure cooker for 35 minutes.
  4. Quick release and add 2-3 diced turnips, 4 oz. fresh sliced mushrooms and ¼ cup sherry.
  5. Set pressure cooker for 15 minutes and use natural release.
  6. Add 1-2 cups water to reach desired consistency, and serve.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan  

Mushrooms become the meat in this traditional American stew.

You Will Also Need:

  • 3-4 Tbsp. oil
  • 1 large onion, sliced
  • 20-24 oz. Fresh Mushrooms (Button, Portobello, Oyster or mixed varieties), chopped
  • 8 cups vegetable broth (64 oz.)
  • 2 cups water (16 oz.)
  • 1 tsp salt
  • 1 tsp. freshly ground black pepper
  • 2-3 turnips or potatoes (2-3 cups), peeled and diced

Here’s What You Do:

  1. In a 6 or 8-quart pot, heat oil over medium heat.
  2. Sauté mushrooms and onions for 5 minutes.
  3. Stir in contents of Stew Mix.
  4. Add broth and bring to a simmer, covered 1 ½ hours.
  5. Add turnips or potatoes, salt and pepper. Cover and simmer 30 minutes. Serve with crusty wheat bread.

Vegetarian

  • Substitute 2 pounds of fresh mushrooms for the beef
  • Sauté mushrooms in a bit of oil and follow standard cooking instructions

Gluten Free

⚠️ Allergen Info: This soup may contain wheat

Dairy Free

Replace butter with olive oil, avocado oil, or dairy-free butter.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Hearty Potato Stew: Add 1½ cups diced potatoes to the recipe for extra comfort and thickness.

Coconut Oil Twist: Brown the beef in coconut oil with a light dusting of flour before following the package directions for a rich, flavorful stew.

Rice Swap: Omit the turnips or potatoes and stir in cooked rice along with the mushrooms for a lighter, hearty option that’s great for using leftover grains.

Inspired by our customers. Thanks to Michael G., Val, and Amy V. for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.