Beef and Barley Stew

1. 1

   Step 1

   • a.Prepare the beef
   • b.Pat the beef cubes dry with paper towels.
   • c.Season them all over with 1.5 tsp salt and 0.75 tsp black pepper.
2. 2

   Step 2

   • a.Sear the beef
   • b.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • c.Working in two batches, add the beef to the pot in a single layer. Sear for 2-3 minutes per side, until well-browned. Do not overcrowd the pan.
   • d.Remove the browned beef with a slotted spoon and set aside on a plate.
3. 3

   Step 3

   • a.Sauté the vegetables
   • b.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.
   • c.Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   • d.Add the minced garlic and cook for another minute until fragrant.
4. 4

   Step 4

   • a.Combine and simmer
   • b.Pour in about 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
   • c.Return the seared beef and any accumulated juices to the pot.
   • d.Add the remaining beef broth, diced tomatoes, rinsed pearl barley, Worcestershire sauce, dried thyme, and the bay leaf.
   • e.Stir everything together and bring the stew to a boil.
   • f.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 90 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. 5

   Step 5

   • a.Finish and serve
   • b.Remove the pot from the heat and discard the bay leaf.
   • c.Taste the stew and adjust seasoning with more salt and pepper if needed.
   • d.Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

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