Name: Beef Barley Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pounds beef chuck, cut into bite-sized cubes; 1 cup pearl barley; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes; 6 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh parsley, for garnish

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes.
Add the diced onion, carrots, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Pour in the beef broth and diced tomatoes with their juice. Add the dried thyme and rosemary. Bring the mixture to a simmer.
Stir in the pearl barley, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through, stirring occasionally.
Taste the stew and adjust the seasoning with more salt and pepper if needed. If the stew is too thick, you can add more beef broth or water to reach your desired consistency.
Once the beef is tender and the barley is cooked to your liking, remove the pot from the heat. Let the stew sit for a few minutes to allow the flavors to meld together.
Ladle the Beef Barley Stew into bowls and garnish with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts

You may have missed