Hearty Beef Barley Stew with Root Vegetables
Equipment
- Large pot
- knife
- cutting board
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 potatoes, cubed
- 3/4 cup pearl barley
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef and cook until it browns on all sides.
- Add the onion, carrots, and parsnips to the pot. Stir and cook for a few minutes until the onion softens.
- Stir in the potatoes, barley, beef broth, bay leaves, and thyme.
- Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 45 minutes. Stir occasionally until the barley is tender and the beef is cooked through.
- Taste and add salt and pepper as needed. Remove the bay leaves before serving.
Notes
If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little added liquid to restore the texture. For a slightly different flavor, you can replace the parsnips with turnips.
Course: Main Course
Cuisine: American
Equipment: Large pot, knife, cutting board
Cuisine: American
Equipment: Large pot, knife, cutting board