American 120 min

Beef and Barley Stew

Name: Beef and Barley Stew
Total time: 120 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 3/4 cup pearl barley; 3 tablespoons neutral oil; 1 large yellow onion, diced; 3 carrots, sliced into rounds; 3 stalks celery, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 cup red wine; 6 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; 1 tablespoon Worcestershire sauce; Salt and black pepper; Fresh parsley for garnish

comfort-foodhigh-proteinmeal-prep

Ingredientsfor 2

480

Cal

38g

Protein

32g

Carbs

20g

Fat

12 lbs beef chuck roast, cut into 1-inch cubes
23/4 cup pearl barley
33 tablespoons neutral oil
41 large yellow onion, diced
53 carrots, sliced into rounds
63 stalks celery, sliced
74 cloves garlic, minced
82 tablespoons tomato paste
91/2 cup red wine
106 cups beef broth
112 sprigs fresh thyme
122 bay leaves
131 tablespoon Worcestershire sauce
14Salt and black pepper
15Fresh parsley for garnish

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Instructions

1
Pat beef dry with paper towels and season generously with salt and pepper. Heat oil in a large Dutch oven over high heat. Brown beef in batches — do not crowd the pan — for 4–5 minutes per batch until deeply seared on all sides. Remove and set aside. The dark fond on the bottom is flavor.
2
Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 6–8 minutes until softened. Add garlic and tomato paste, cook 2 minutes until paste darkens. Pour in red wine and cook for 3 minutes, scraping up all the browned bits.
3
Return beef to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a boil, cover, and reduce to a low simmer. Cook for 60 minutes.
4
Add barley and stir. Continue simmering covered for another 45–50 minutes until the barley is fully tender and the beef shreds easily with a fork. The stew will thicken significantly as the barley releases starch. Remove thyme and bay leaves. Season with salt and pepper. Garnish with parsley.