Beef and “Barley” Stew, Cauliflower

📍 Where this dish comes from: Old City of Jerusalem · The Jewish Quarter
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This is a straightforward, deeply comforting stew, built the same way a good beef barley soup would be, just swapping the grain for cauliflower to keep the same hearty texture without the carbs.

What You’ll Need

Beef and "Barley" Stew, Cauliflower

Tender beef stew meat simmered with vegetables in a rich broth, built on cauliflower in place of barley.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Course: Main Course

Cuisine: Jewish

Servings: 6 servings

Calories: 310kcal

Ingredients

• 1 1/2 lbs beef stew meat cubed
• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 medium head cauliflower chopped small
• Salt and black pepper to taste
• Chopped parsley, for garnish

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Instructions

• Heat olive oil in a large pot over medium-high heat. Brown beef in batches, about 4–5 minutes. Remove and set aside.
• Add onion, carrots, and celery, cooking 6–7 minutes until softened.
• Stir in broth and tomato paste, then return beef to the pot.
• Cover and simmer 1 hour to 1 hour 15 minutes, until beef is tender.
• Add cauliflower and simmer 12–15 minutes more, until tender.
• Season with salt and pepper, garnish with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 26g | Fat: 17g | Fiber: 3g

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Health Benefits

• Beef stew meat provides iron and a substantial amount of protein.
• Cauliflower adds fiber and volume without the carb load of traditional barley.
• A one-pot meal that reheats well, making it practical for meal prep across a busy week.

Pairs Well With

• Israeli Roasted Eggplant
• Roasted Beet and Walnut Salad