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Beef and Barley Stew Recipe

American · Main course · 140 min total

A hearty, comforting stew with tender beef, nutty barley, and vegetables simmered in a rich broth. Perfect for cold days.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup pearl barley
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season beef cubes with salt and pepper. Heat oil in a large pot over medium-high heat and brown beef in batches, about 4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Stir in barley, then add broth, tomatoes, bay leaves, thyme, and browned beef. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Uncover and continue simmering for 30-45 minutes, until beef is tender and barley is cooked. Remove bay leaves. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

Tips

• For extra depth, add 1 cup of red wine after browning beef and let it reduce before adding broth.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• The stew thickens as it sits; add a splash of broth when reheating if needed.

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