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Classic Beef and Barley Winter Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
  • Add the onion, carrots, and celery. Cook for 4 minutes until the vegetables start to soften.
  • Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  • Pour in the beef broth. Add the pearl barley, thyme, bay leaves, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring once or twice, until the beef and barley are tender.
  • Remove the bay leaves. Ladle into bowls and top with chopped parsley before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers reheat well on the stove with a little added water to restore the original consistency.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Knife