Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 6–8
Calories per serving: ~350
📝 Ingredients
- 1 lb beef stew meat, cut into small cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 2/3 cup pearl barley
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
- Optional: fresh parsley for garnish
👩🍳 Instructions
1️⃣ In a large pot, heat olive oil over medium heat. Add beef cubes, season with salt and pepper, and brown on all sides. Remove and set aside.
2️⃣ In the same pot, sauté onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic and cook for 1 more minute.
3️⃣ Return the beef to the pot. Add broth, diced tomatoes, barley, thyme, and bay leaf. Bring to a boil.
4️⃣ Reduce heat, cover, and simmer for 60–75 minutes, or until beef is tender and barley is cooked.
5️⃣ Remove bay leaf, taste and adjust seasoning. Garnish with parsley if desired and serve warm.
🍯 Why You’ll Love This Recipe
- Nourishing and filling – a full meal in a bowl
- Perfect for cold days or make-ahead lunches
- Even better the next day!
- Easily made gluten-free by swapping barley with rice or quinoa
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