Yak Meat and Roasted Barley Stew

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty stew simmered with tender yak meat and nutty roasted barley flour, enriched with caramelized onions and earthy cumin. This Asian-inspired slow-cooker recipe (high protein), ready in about 70 minutes, pairs yak meat, roasted barley flour, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds yak meat
• 3/4 cup roasted barley flour
• 1 medium yellow onion
• 2 carrot
• 1 teaspoon cumin seeds
• 4 cups water
• 1 teaspoon kosher salt

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Instructions

1. Step 1: Dice 1 medium yellow onion and 2 carrots into 1/4-inch pieces. Heat 2 tablespoons of yak butter in a heavy pot over medium heat until melted, then add the onions and carrots. Sauté for 8 minutes until softened and golden at the edges.
2. Step 2: Add 1.5 pounds cubed yak meat and 1 teaspoon cumin seeds to the pot. Stir to coat the meat evenly, then cook for 3 minutes until browned on all sides.
3. Step 3: Pour in 4 cups water and 3/4 cup roasted barley flour while whisking constantly to avoid lumps. Add 1 teaspoon kosher salt, bring to a gentle simmer, and cook uncovered for 45 minutes, stirring occasionally, until the stew thickens and the meat is fork-tender.