Tender beef and barley paired with carrots, parsnips, and potatoes in a comforting, savory stew.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and diced
03 - 2 parsnips, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, diced
06 - 2 medium potatoes, peeled and cubed
07 - 2 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth, low sodium
10 - 1 cup water
→ Spices & Seasonings
11 - 2 tbsp tomato paste
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1/2 tsp black pepper
16 - 1 1/2 tsp salt, or to taste
→ Fats
17 - 2 tbsp olive oil
→ Optional Garnish
18 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Season beef cubes with salt and pepper, then brown on all sides in batches, about 5 minutes per batch. Remove beef and set aside.
03 - Add onion, carrots, parsnips, celery, and potatoes to the pot. Sauté for 5 minutes until vegetables begin to soften.
04 - Stir in garlic and tomato paste, and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add pearl barley, bay leaf, thyme, and rosemary.
06 - Pour in beef broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and barley is cooked.
07 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper if required.
08 - Ladle stew into bowls and garnish with fresh parsley before serving.
