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Beef and Barley Stew Simmered in Tomato Broth
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1 pound ground beef
  • 1 cup pearl barley, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if needed and set the beef aside.
  • Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  • Return the ground beef to the pot. Add the barley, diced tomatoes with their juice, beef broth, thyme, and bay leaves.
  • Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally, until the barley is tender.
  • Remove the bay leaves. Taste and adjust salt and pepper as needed before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Pearl barley works best here because it holds its shape. Leftovers store well in the refrigerator for up to three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups