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 serving
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add beef, season with salt and pepper, and brown on all sides. Remove and set aside.
- In the same pot, sauté chopped onion, celery, carrots, and mushrooms until softened.
- Stir in minced garlic, thyme, and tomato paste; cook for one minute.
- Return browned beef to the pot; add broth and bay leaves. Stir well and bring to a simmer.
- Cover and simmer for 45 minutes.
- Add rinsed pearl barley; cover again and simmer for another 45–60 minutes until tender.
- Remove bay leaves before serving, adjust seasoning as needed, and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg