Description
A hearty beef barley stew perfect for warming up on a cold day.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound beef stewing meat (or beef chuck roast)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 ribs celery (chopped)
- 3 medium carrots (chopped)
- 4 tablespoons tomato paste
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- ¾ cup pearl barley
- ½ teaspoon salt and pepper (or more to taste)
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Brown the beef on all sides, then remove to a plate.
- Add a bit more oil if the pot is dry. Add the onion, garlic, celery, and carrots to the pot. Saute for 5-6 minutes until softened.
- Add the tomato paste and cook for 1 minute.
- Add the beef broth, beef (along with any juices), Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer, then lower the heat, cover, and cook for 45 minutes.
- Stir in the barley, cover, and simmer for another 45-60 minutes, or until the beef and barley are tender.
- Remove the bay leaf. Taste and season with salt and pepper.
Notes
- This stew can be made in advance and tastes better the next day.
- Feel free to add your favorite vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg