A comforting blend of beef, barley, and vegetables simmered slowly for rich, hearty flavor.
# Ingredient List:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup cremini or white mushrooms, sliced
08 - 1 large potato, peeled and diced
09 - 1 can (14.5 oz) diced tomatoes, undrained
→ Grains
10 - 2/3 cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
→ Seasonings
13 - 2 teaspoons salt, or to taste
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 2 bay leaves
18 - 2 tablespoons chopped fresh parsley, for garnish (optional)
# How to Make:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown evenly on all sides, working in batches if necessary. Remove beef and set aside.
02 - Add diced onion, sliced carrots, and diced celery to the pot. Cook, stirring occasionally, for 5 minutes until softened. Incorporate minced garlic and sliced mushrooms; cook for an additional 2 minutes.
03 - Return browned beef to the pot. Stir in diced potatoes, diced tomatoes with their juice, rinsed pearl barley, beef broth, water, salt, black pepper, dried thyme, dried rosemary, and bay leaves. Increase heat to bring the mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef and barley are tender. Add additional water as needed if the stew thickens too much.
05 - Remove bay leaves, adjust seasoning to taste, ladle the stew into bowls, and garnish with fresh parsley if desired. Serve hot.
