Hearty Beef and Barley Stew

Ingredients

• For the Stew:
  • 1 1/2 pounds beef stew meat, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf

Instructions

1. Prepare the Beef:
   • Season the beef stew meat with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are well-browned. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Broth:
   • Stir in the diced tomatoes (with their juice) and tomato paste. Cook for a few minutes, allowing the tomato paste to darken slightly. Then, add the beef broth, dried thyme, rosemary, bay leaf, and browned beef.
4. Add the Barley:
   • Stir in the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the barley is tender and the beef is cooked through.
5. Add the Peas and Corn:
   • Stir in the frozen peas and corn. Continue to simmer for an additional 10-15 minutes, until the vegetables are heated through.
6. Adjust Seasoning and Serve:
   • Remove the bay leaf. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

Nutrition Information (Approximate per serving):

• Calories: 350
• Protein: 25g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 7g
• Sugar: 6g
• Sodium: 800mg

Tips and Variations

1. Meat Alternatives: You can use lamb or pork instead of beef for a different flavor profile.
2. Vegetable Variations: Add other vegetables such as green beans, potatoes, or mushrooms.
3. Slow Cooker Option: To make this in a slow cooker, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
4. Thicker Stew: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 15 minutes of cooking.
5. Serving Suggestions: This stew pairs wonderfully with crusty bread or a side salad.

Enjoy this hearty and comforting beef and barley stew, perfect for warming up on a chilly day!