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
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef stew meat on all sides, seasoning with salt and pepper. Remove from pot.
- Sauté onions, celery, carrots, and mushrooms until softened (about 5-6 minutes).
- Add minced garlic, thyme, and tomato paste; cook for an additional minute.
- Return browned beef to the pot with any juices. Stir in beef broth, and bay leaves; bring to a simmer.
- Reduce heat and cover; simmer for about 45 minutes.
- Add rinsed barley; cover again and simmer for an additional 45-60 minutes until both barley and beef are tender.
- Remove bay leaves before serving and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg