Ingredients
1 lb (450 g) beef stew meat, cut into bite-size pieces
1 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups beef broth
1 cup pearl barley, rinsed
1 can (14 oz) diced tomatoes (optional)
1 bay leaf
1 tsp dried thyme
1 tsp salt (adjust to taste)
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
1. 1. Prepare Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic.
2. 2. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef pieces and brown on all sides. Remove and set aside.
3. 3. Sauté Aromatics: In the same pot, add onion, carrot, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another minute.
4. 4. Add Liquids and Seasoning: Return beef to the pot. Pour in beef broth, diced tomatoes, barley, bay leaf, thyme, salt, and pepper. Stir well.
5. 5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 1½ hours, stirring occasionally, until beef and barley are tender.
6. 6. Finish: Remove the bay leaf, adjust seasoning, and garnish with chopped parsley before serving.
Notes
Serving Tips: Serve hot in deep bowls with a drizzle of olive oil or a sprinkle of Parmesan.
Side Pairings: Crusty bread, garlic toast, or a simple green salad.
Leftover Uses: Perfect for meal prep or packed lunches. Reheat with a splash of broth to loosen.
Beverage Pairing: Try with a bold red wine or a light iced tea.
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