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Hearty Beef & Barley Vegetable Stew

Slow-simmered beef stew meat with barley, carrots, and celery in a rich broth, ideal for a chilly night.

Ingredients

  • 1.5 lb beef stew meat trimmed and cubed
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 carrots sliced
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 6 cups low-sodium beef broth
  • 1 cup pearl barley
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium-high heat and brown beef in batches, about 3 minutes per side. Set aside.
  2. In the same pot, sauté onion, carrots, and celery until softened, about 6 minutes. Add garlic and cook 1 minute more.
  3. Return beef to the pot along with broth, tomato paste, thyme, and bay leaf. Bring to a simmer, cover, and cook 60 minutes.
  4. Stir in barley, cover, and simmer 30 minutes more, until barley and beef are both tender.
  5. Remove bay leaf, season with salt and pepper, and serve hot.