Ingredients:
1 ½ lbs beef stew meat, cut into 1-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 cup pearl barley, rinsed
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
1 tablespoon Worcestershire sauce
Optional: chopped parsley for garnish
Directions:
Season beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
Stir in tomato paste and cook for 1 minute. Return beef to the pot.
Add barley, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 1½ to 2 hours, or until beef is tender and barley is cooked.
Remove bay leaf before serving. Garnish with chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: Approximately 420 kcal per serving | Servings: 6 servings