Hearty Beef Barley Stew for Cold Nights
Tender beef, pearl barley, and vegetables simmer into a rich, comforting cold-weather stew.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 3/4 cup pearl barley rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Instructions
- Pat the beef dry and season it with half the salt and pepper.
- Heat the olive oil in a Dutch oven and brown the beef in batches; transfer to a plate.
- Cook the onion, carrots, and celery for 6 minutes, then stir in the garlic and tomato paste for 1 minute.
- Return the beef and its juices, then add the broth, barley, thyme, bay leaf, remaining salt, and pepper.
- Bring to a boil, reduce to a gentle simmer, cover, and cook for 60 minutes.
- Uncover and simmer for 20 to 30 minutes more, until the beef and barley are tender and the stew thickens.
- Discard the bay leaf, adjust seasoning, and serve hot.