Winter Beef and Barley Stew is your ticket to a cozy evening at home. This hearty stew combines tender beef and wholesome barley for a dish that's both comforting and satisfying on chilly nights. Let's dive into making something special!
The star of this dish is the beef chuck, providing tender, flavorful bites when cooked slowly. Olive oil helps in browning the beef and sautéing the vegetables. Onion and garlic form a fragrant base, while carrots, parsnips, and celery add a sweet, earthy depth. Pearl barley lends a chewy texture and hearty feel. Beef broth and water create a savory liquid base, while diced tomatoes bring acidity and balance. Bay leaves and thyme infuse the stew with aromatic herbs, and a final touch of fresh parsley brightens everything up.
This stew is lovely with a side of crusty bread or over a bed of creamy mashed potatoes. A fresh green salad with a tangy vinaigrette can complement the richness of the stew beautifully.
Start by heating one tablespoon of olive oil in a large pot over medium heat. Add half of the beef cubes, seasoning them with salt and pepper. Brown the beef on all sides, which should take about 5 minutes. Once browned, remove from the pot and set aside. Repeat the process with the remaining beef cubes.
In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onions, minced garlic, sliced carrots, parsnips, and diced celery. Sauté these until they start to soften, roughly 5 minutes.
Now, stir in the pearl barley, followed by the beef broth, water, and diced tomatoes. Add in the bay leaves and thyme, then return the browned beef to the pot. Bring this mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and allow it to gently simmer for about 1.5 hours. This slow cooking will tenderize the beef and allow the barley to absorb the flavors.
After simmering, remove the bay leaves. Taste and adjust the seasoning with salt and pepper if needed. Stir in the fresh parsley right before serving for a hit of freshness.
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