Beef and Barley Stew

🛒 Ingredients

• Boneless Beef Chuck 800 g · 2000 kcal
• Pearl Barley 150 g · 528 kcal
• Carrots 200 g · 82 kcal
• Celery Stalks 150 g · 24 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Beef Broth, low sodium 1500 g · 150 kcal
• Olive Oil 30 g · 265 kcal
• Dried Thyme 2 g · 0 kcal
• Bay Leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; sear the beef in batches until browned on all sides, then remove and set aside.
3. Add chopped onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.
4. Stir in minced garlic and dried thyme, cooking for another minute until fragrant.
5. Return the seared beef to the pot, add pearl barley, beef broth, and bay leaves; bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.
6. Remove bay leaves and adjust seasoning to taste; serve hot, garnished with fresh parsley if desired.