Ingredients:
1 lb (450g) beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups beef broth
1 cup pearl barley
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Return the beef to the pot. Stir in the beef broth, pearl barley, diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 45-50 minutes, or until the beef is tender and the barley is fully cooked.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley, if desired, and serve warm.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 280 kcal | Servings: 6 servings