The cold weather has finally arrived in South Florida! Enjoy the cold while it lasts with this kidney-healthy recipe that we love. This beef and barley stew recipe is great for those with CKD non-dialysis, as well as those with diabetes, on or off dialysis. For those on a CKD non-dialysis diet, lower the protein in this recipe by cutting the beef amount down to 8 ounces. The protein will then be about 14 grams per serving. Enjoy!

Let's cook!

Portions: 6
Serving Size: 1 ¼ cups


  • 1 cup pearl barley, uncooked
  • 1 pound lean beef stew meat
  • 2 tablespoons all-purpose white flour
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1/2 cup onion
  • 1 large stalk celery
  • 1 garlic clove
  • 2 medium carrots
  • 2 bay leaves
  • 1 teaspoon onion herb seasoning

Nutrients per serving

  • Calories 246
  • Protein 22 g
  • Carbohydrates 21 g
  • Fat 8 g
  • Cholesterol 51 mg
  • Sodium 222 mg
  • Potassium 369 mg
  • Phosphorus 175 mg
  • Calcium 30 mg
  • Fiber 6.3 g


  1. Soak the barley in 2 cups of water for one hour.
  2. Dice celery and onion; mince garlic clove; slice carrots 1/4-inch thick.
  3. Cut beef into 1-1/2 inch cubes.
  4. Put flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
  5. Warm the oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot. Sauté and stir onion, celery and garlic in meat drippings for 2 minutes.
  6. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. reduce heat to a simmer.
  7. Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
  8. After 1 hour add sliced carrots and herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.