Ingredients
Scale
- 1 lb beef chuck roast
- 6 cups low-sodium beef broth
- 2 tbsp olive oil
- 2 medium carrots
- 2 stalks celery
- 1 medium yellow onion
- 3 garlic cloves
- 1 cup pearl barley
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear the beef: Heat olive oil in a large pot over medium-high heat. Add diced beef and brown on all sides (about 5–7 minutes).
- Sauté vegetables: Stir in chopped onion, minced garlic, diced carrots, and celery; sauté for about five minutes until softened.
- Combine ingredients: Add rinsed pearl barley and beef broth along with thyme and bay leaves.
- Simmer: Bring to a gentle boil, reduce heat to low, cover, and simmer for about one hour until the beef is tender.
- Final touches: Season with salt and pepper; garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg