Go Back
Beef Barley Potato Stew with Winter Root Vegetables
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup pearl barley
  • 4 cups beef broth
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 parsnip, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the carrots and parsnip. Cook for another 3 minutes.
  • Pour in the beef broth and add the pearl barley and thyme. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
  • Add the diced potatoes. Continue simmering for 15 more minutes until the potatoes and barley are tender.
  • Season with salt and black pepper. Stir once more before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker broth. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth. Skip the parsnip and double the carrots if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife