Rich, comforting stew featuring tender beef, pearl barley, and hearty vegetables for a satisfying meal.
# What You'll Need:
→ Meats
01 - 1.5 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 medium potatoes, peeled and diced
08 - 1 cup button mushrooms, sliced (optional)
→ Grains
09 - 3/4 cup pearl barley, rinsed
→ Liquids
10 - 6 cups low sodium beef broth
11 - 1 cup water
→ Herbs & Seasonings
12 - 2 tablespoons tomato paste
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Cooking Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown all sides, about 5 minutes. Work in batches if necessary. Remove beef and set aside.
02 - Add onion, carrots, and celery to the same pot and sauté for 5 minutes until softened. Add garlic and cook for an additional minute.
03 - Stir in tomato paste and cook for 1 minute. Return browned beef to the pot.
04 - Add potatoes, mushrooms (if using), pearl barley, beef broth, water, thyme, rosemary, and bay leaves. Stir to combine evenly.
05 - Bring stew to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef and barley are tender.
06 - Skim excess fat from the surface. Remove bay leaves. Season with salt and freshly ground black pepper to taste.
07 - Ladle stew into bowls and garnish with fresh parsley if desired. Serve hot.
