Ingredients

• Olive oil - 2 tablespoons
• Beef stew meat - 1 pound, cut into 1-inch pieces
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Carrots - 2 large, sliced
• Celery - 2 stalks, sliced
• Beef broth - 8 cups
• Pearl barley - ¾ cup
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Parsley - ¼ cup, chopped

Instructions

1. 1.

   Heat the olive oil in a large pot over medium-high heat.

2. 2.

   Season the beef with salt and pepper, then brown in batches in the pot. Remove and set aside.

3. 3.

   In the same pot, add the onion and garlic, cooking until the onion is translucent.

4. 4.

   Add the carrots and celery, cooking for an additional 5 minutes.

5. 5.

   Return the beef to the pot, then add the beef broth, barley, bay leaf, and thyme.

6. 6.

   Bring to a boil, then reduce heat and simmer uncovered for about 50 minutes, or until the barley is tender.

7. 7.

   Remove the bay leaf, stir in the parsley, and adjust seasoning as needed before serving.

Nutritional Facts