Beef and Barley Stew Recipe

 Beef and Barley Stew

Ingredients:

• 1 ½ lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups potatoes, peeled and diced (optional)
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Brown the beef on all sides (about 5-7 minutes). Remove the beef from the pot and set aside.

2. Sauté the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for another minute until fragrant.

3. Add liquids and seasonings: Return the beef to the pot. Add the beef broth, diced tomatoes (with juice), bay leaves, thyme, rosemary, and more salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Simmer the stew: Cover and simmer the stew for about 1 to 1.5 hours, or until the beef is tender.

5. Add barley and potatoes: After the beef has softened, stir in the barley and potatoes (if using). Continue simmering for another 30-40 minutes, or until the barley and potatoes are cooked through.

6. Final touches: Remove the bay leaves. Stir in the chopped parsley for freshness before serving.

7. Serve: Ladle the beef and barley stew into bowls and serve hot, with crusty bread or a side of salad for a complete meal.

This stew is rich in flavor and becomes even tastier as the ingredients meld together. It's great for meal prep too!