RecipeDelish

Ingredients

• 1½ lb beef stew meat, cut into 1-inch pieces
• ¾ cup pearl barley, rinsed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can diced tomatoes (14 oz)
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Steps

1. Season the beef with half the salt and pepper. Brown in olive oil in a large pot, in batches, about 5 minutes per batch.
2. Soften the onion, carrots, celery and garlic in the same pot, about 5 minutes.
3. Stir in the tomato paste and thyme and cook 1 minute.
4. Return the beef and add the broth, tomatoes, barley and bay leaves. Bring to a boil.
5. Reduce to a low simmer, cover and cook 55-60 minutes until the beef is tender and the barley is soft.
6. Remove the bay leaves, adjust the salt and pepper, and scatter with parsley.