Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped into ½-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- 2 bay leaves
- ¾ cup pearl barley, rinsed
- Chopped fresh parsley, for serving
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add beef stew meat, seasoning with salt and pepper. Brown the beef on all sides, then remove to a plate.
- In the same pot, sauté chopped onions, celery, carrots, and mushrooms until softened (about 5–6 minutes).
- Stir in minced garlic, dried thyme, and tomato paste; cook for 1 minute.
- Return browned beef to the pot along with any juices.
- Pour in the broth, add bay leaves, stir well, bring to a simmer, cover, and reduce heat to low. Cook for 45 minutes.
- Stir in rinsed pearl barley; cover again and simmer for an additional 45–60 minutes until both barley and beef are tender.
- Remove bay leaves before serving. Adjust seasoning if necessary and top with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg