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–+ servings

Beef Barley Stew

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 385 kcal

Ingredients
  

  • 1½ lb beef roast cubed
  • 1 large onion
  • 1½ cups carrots peeled and chopped
  • ¾ cup celery chopped
  • 6 oz tomato paste
  • 2 tbsp rosemary fresh and diced
  • 3 large garlic cloves minced
  • 32 oz beef stock
  • 1 cup barley instant
  • olive oil
  • salt and pepper

Instructions
 

  • In a large, deep pot (I prefer a dutch oven or cast iron pot), drizzle olive oil over the bottom and add in the beef chunks.
  • Begin stirring to brown the beef on all sides. Once that is finished, add in the onion and stir to combine. Allow the onion to cook for 5 minutes or so, until it begins to brown. Add in the garlic and stir while cooking for another 3 to 4 minutes.
  • Add in the celery, carrots, and rosemary. Stir to combine, then pour in the beef stock and add the tomato paste. Stir until combined. Allow the liquid to come to a boil and then turn the temperature down to low, cover with lid and let simmer on low for 1.5 hours. Be sure to stir occasionally so the stew doesn't stick to the bottom of the pot.
  • When the stew has simmered long enough to allow the beef chunks to soften and begin to fall apart, add in the quick cook barley. You may find you need to add more liquid as the barley soaks up the beef stock. You can either add in more beef stock, or to keep the sodium levels low you could add in water. Once the barley has finished cooking according to the directions on the packaging, season to taste with salt and pepper and then serve immediately.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 36gProtein: 31gFat: 14gSaturated Fat: 6gCholesterol: 78mgSodium: 653mgPotassium: 1266mgFiber: 8gSugar: 7gVitamin A: 5871IUVitamin C: 11mgCalcium: 84mgIron: 5mg
Keyword barley, beef, stew, vegetarian
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