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Beef and Barley Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound lean beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 carrots, sliced into rounds
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • ¾ cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 cup chopped green beans
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
  • Add the onion, carrots, and celery to the pot. Cook for 4 minutes, stirring often, until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute more.
  • Pour in the low-sodium beef broth. Add the barley, thyme, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
  • Add the green beans and continue simmering for 15 minutes until the barley is tender and the beef is cooked through.
  • Remove the pot from the heat. Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of extra low-sodium broth when reheating. The barley continues to absorb liquid as it cools, so make the recipe a day ahead for even better flavor the next day. Skip the parsley if you prefer a simpler finish.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board