Beef Barley & Carrot Stew

Ingredients

• 300 g Beef chuck, cut into 1/2-inch cubes
• 1/2 cup Pearl barley
• 2 medium Carrots, sliced
• 2 stalks Celery stalks, sliced
• 1/2 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 3 cups Beef broth
• 1 tbsp Tomato paste
• 1 tbsp Olive oil
• 1 tsp Dried thyme
• 1 Bay leaf
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the carrots and celery, dice the onion, mince the garlic, and cut the beef into 1/2-inch cubes. Measure the barley and broth.

2. 2

   Brown the beef (about 10 minutes): Heat olive oil in a pot over medium-high heat. Brown the beef in batches, then remove to a plate.

3. 3

   Build the stew base (about 5 minutes): In the same pot, sauté onion and celery until softened, then stir in garlic and tomato paste for 1 minute. Add thyme and bay leaf.

4. 4

   Simmer (about 50 minutes): Return beef to the pot. Add barley and beef broth, stir, bring to a boil, then reduce to a gentle simmer. Cook until barley is tender and the stew thickens, stirring occasionally.

5. 5

   Finish and serve (about 0–5 minutes): Remove bay leaf, taste, and adjust with salt and black pepper if needed. Serve hot.