Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion (chopped)
- 3 ribs celery (chopped)
- 3 carrots (chopped into ½-inch pieces)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- 2 bay leaves
- ¾ cup pearl barley (rinsed)
- Chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat on all sides, then set aside.
- Sauté onion, celery, carrots, and mushrooms in the same pot until softened.
- Add minced garlic and tomato paste; stir for about 1 minute.
- Return browned beef to the pot and pour in the beef broth along with bay leaves.
- Bring to a simmer, cover, and cook on low heat for about 45 minutes.
- Stir in rinsed pearl barley; simmer for an additional 45–60 minutes until tender.
- Remove bay leaves; adjust seasoning as needed before serving hot with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg