Ingredients
Meat
- 500g beef stew meat (cubed)
Grains
- 1/2 cup pearl barley
Vegetables
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
Liquids & Flavorings
- 3 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Brown the beef: Heat the olive oil in a large pot over medium-high heat. Add the cubed beef and brown it on all sides to develop flavor, about 5-7 minutes.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook, stirring frequently, until the onions soften and become translucent, about 3-5 minutes.
- Add base ingredients: Stir in the tomato paste, sliced carrots, and chopped celery. Cook for another 2-3 minutes to meld the flavors.
- Incorporate grains and broth: Add the pearl barley, beef broth, thyme, salt, and pepper. Stir everything together well.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 45 to 60 minutes, or until the beef is tender and the barley is cooked through and chewy.
- Final check and serve: Taste and adjust seasoning if needed. Serve hot as a satisfying main course stew.
Notes
- Add diced potatoes to the stew for a thicker and more filling consistency.
- This stew can also be prepared in a slow cooker; cook on low for 6 to 8 hours until beef and barley are tender.
- For a richer flavor, consider searing the beef in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
