Description
A hearty beef barley stew that is perfect for a comforting meal.
Ingredients
Scale
- 1–2 tbsp olive oil
- 2–3 lbs beef chuck roast (cut into 1-inch cubes)
- to taste salt
- to taste pepper
- 1 onion (chopped)
- 3 large carrots (chopped)
- 3 ribs celery (chopped)
- 3 cloves garlic (minced)
- ½ tsp dried thyme
- 3 tbsp tomato paste
- 14 oz. can diced tomatoes
- 1 cup pearled barley
- 6 cups beef broth
- 2 bay leaves
- to taste fresh parsley (chopped)
Instructions
- Heat 1 tbsp of olive oil in a Dutch oven. Add the beef in a single layer and season with salt and pepper. Brown the beef on all sides. Do this in 2 batches if needed. Remove the beef and transfer to a plate.
- Add the onion, carrots, and celery and sprinkle with salt, pepper, and thyme. Cook for a few minutes until softened. Add in the garlic and cook for another minute.
- Stir in the tomato paste and cook for another minute.
- Add in the beef, diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil. Then, reduce to a simmer.
- Cover and cook for 35-40 minutes until the beef is tender.
- Add in the barley and simmer for another 30-35 minutes until the barley is cooked. Remove the bay leaves.
- Ladle into bowls and sprinkle with chopped fresh parsley.
Notes
- Make sure to cook the beef in batches to ensure even browning.
- This stew can be made ahead of time and reheated for later servings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg