Beef and Barley Stew
Ingredients
-
1
Tbsp.
kosher salt
-
1
tsp.
freshly ground pepper
-
1½
lb.
beef stew meat
-
1
Tbsp.
vegetable oil
-
1
large
red onion
-
3
medium
carrots
-
2
medium
celery stalks
-
8
cloves
garlic
-
¼
cup
double-concentrated tomato paste
-
4
cups
low-sodium beef broth
-
1
cup
pearl barley
-
2
Tbsp.
Worcestershire sauce
-
to taste
parsley leaves
-
to taste
thinly sliced red onion
Instructions
- Season the beef stew meat with salt and pepper, then brown it in vegetable oil in a pot.
- Add chopped onion, carrots, and celery; cook until softened.
- Stir in grated garlic and tomato paste, cooking until coated.
- Pour in beef broth, barley, Worcestershire sauce, and water; bring to a boil.
- Reduce heat and simmer until meat and barley are tender, stirring occasionally.
- Serve in bowls topped with parsley and sliced onion.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
15g
Total carbohydrates
45g
Total protein
35g
Sodium
800mg
Cholesterol
80mg
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