1 tablespoon olive oil
1 pound beef stew meat, cut into bite-sized pieces
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
8 cups beef broth
1 cup pearl barley
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Directions
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
Add the carrots and celery, and cook for another 5 minutes.
Return the beef to the pot and pour in the beef broth. Stir in the barley, thyme, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef and barley are tender.
Add the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf, stir in the fresh parsley, and adjust the seasoning if needed before serving.
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Variations & Tips
For a lighter version, you can use chicken instead of beef and substitute chicken broth for beef broth. If you have picky eaters, consider blending some of the vegetables into the broth for a smoother texture. You can also add other vegetables like mushrooms or potatoes for extra heartiness. For a gluten-free option, replace barley with quinoa or rice.
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