Description
A hearty and comforting classic stew made with tender beef chunks, pearl barley, and a medley of vegetables simmered in a rich, savory broth.
Ingredients
Units
Scale
- 1.5 lbs (680g) beef stew meat, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 6 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove and set aside.
- Add chopped onion and garlic to the pot and sauté until softened, about 3–4 minutes.
- Stir in carrots and celery, and cook for another 5 minutes.
- Return the beef to the pot. Add beef broth, tomato paste, thyme, bay leaf, and pearl barley. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and barley is cooked.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Garnish with chopped parsley if desired and serve hot.
Notes
- For added depth, deglaze the pot with a splash of red wine after browning the beef.
- This stew freezes well. Cool completely before transferring to freezer-safe containers.
- Use chuck roast or stewing beef for the most tender results.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg