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

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cut into bite-size pieces
  • ¾ cup pearl barley
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup diced tomatoes
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen peas

Instructions
 

  • Heat a large pot over medium heat and add the beef stew meat. Cook until the pieces brown on all sides, about 5 minutes.
  • Add the onion, carrots, celery, and garlic to the pot. Stir and cook for 3 minutes until the vegetables begin to soften.
  • Pour in the beef broth, then add the pearl barley, diced tomatoes, thyme, and bay leaves. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring once or twice, until the beef is tender and the barley is cooked through.
  • Remove the bay leaves. Stir in the frozen peas and cook for 2 more minutes. Season with salt and black pepper to taste before serving.

Notes

When reheating portions for lunch, add a splash of extra broth because the barley continues to absorb liquid as it sits. If you want a thicker stew, let it simmer uncovered for the last 10 minutes. Leftovers keep in airtight containers in the fridge for up to 4 days.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife