Hearty stew with beef, barley, and root veggies simmered in savory broth. Comforting, flavorful, and nourishing.
# What you need:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 2 medium carrots, peeled and diced
05 - 2 parsnips, peeled and diced
06 - 2 stalks celery, diced
07 - 1 large onion, diced
08 - 2 medium potatoes, peeled and diced
09 - 2 cloves garlic, minced
10 - 1 medium turnip, peeled and diced (optional)
→ Barley and Broth
11 - 3/4 cup pearl barley, rinsed
12 - 6 cups beef broth, low-sodium preferred
13 - 1 cup water
14 - 2 tbsp tomato paste
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
→ Garnish
18 - 2 tbsp fresh parsley, chopped (optional)
# How to make it:
01 - Season beef cubes with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and brown on all sides, then transfer to a plate.
02 - In the same pot, add onion, carrots, parsnips, celery, potatoes, and turnip. Sauté for 5 minutes, stirring frequently, until slightly softened.
03 - Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute.
05 - Return browned beef to the pot. Add pearl barley, beef broth, water, bay leaves, dried thyme, and dried rosemary. Stir to combine and bring to a boil.
06 - Reduce heat to low, cover, and simmer 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and barley is cooked through.
07 - Remove bay leaves. Adjust seasoning with salt and pepper to taste.
08 - Ladle hot stew into bowls and garnish with fresh chopped parsley if desired.
