Description
Ingredients
1 lb beef stew meat, cut into bite-sized pieces
– 1 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1/2 cup pearl barley, rinsed
– 8 cups beef broth
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
. **Sear the Beef:** In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot, browning on all sides. Remove beef and set aside.
2. **Sauté Vegetables:** In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes until softened, then add the minced garlic and cook for an additional minute.
3. **Combine and Simmer:** Return the beef to the pot, then add the beef broth, rinsed barley, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked.
4. **Season and Serve:** Discard the bay leaf, taste, and adjust seasoning with salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
**Tip:** Serve with crusty bread for a complete and comforting meal.
**Chef’s Note:** For deeper flavor, consider adding a splash of Worcestershire sauce or a few sprigs of thyme while simmering.
- Prep Time: 15
- Cook Time: 90