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Hearty Beef and Barley Stew with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cut into cubes
  • 1 cup pearl barley
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and cubed
  • 1 parsnip, peeled and chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the beef cubes and brown them on all sides for even flavor.
  • Add the diced onion and minced garlic to the pot. Cook until the onion softens.
  • Stir in the tomato paste and dried thyme. Cook for one minute to blend the flavors.
  • Pour in the beef broth and add the pearl barley along with the bay leaf. Bring the mixture to a simmer.
  • Add the chopped carrots, potatoes, and parsnip. Season with salt and pepper.
  • Cover and simmer gently until the beef is tender and the barley is cooked through. Remove the bay leaf before serving.

Notes

Make this stew a day ahead so the barley can absorb more broth and the flavors deepen. If it thickens too much when reheated, stir in a splash of extra broth. Skip the parsnip and double the carrots if needed for a milder taste.
Course: Soup
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife