Beef and Lentil Stew with Barley and Fresh Thyme
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup pearl barley
- 1 cup green lentils, rinsed
- 4 sprigs fresh thyme
- Salt and black pepper to taste
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.
- Stir in the onion, carrots, and garlic. Cook for 3 to 4 minutes until the vegetables begin to soften.
- Pour in the beef broth and add the barley. Bring the mixture to a simmer, then reduce heat to low and cook for 20 minutes.
- Add the lentils and thyme sprigs. Continue simmering for another 25 minutes until the barley and lentils are tender.
- Remove the thyme sprigs. Season with salt and black pepper to taste before serving.
Notes
If the stew thickens too much while simmering, add a splash more broth to loosen it. The barley continues to absorb liquid as it sits, so reheat leftovers with a little extra broth to restore the right consistency. Fresh thyme added during the final simmer keeps the flavor bright rather than muted.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board