Ingredients:

  • 1.5 lbs (680g) Beef stew meat, cut into 1-inch cubes
  • 2 tablespoons (30ml) Olive oil
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (2.5g) Black pepper
  • 1 large Onion, chopped (about 1 cup/150g)
  • 2 cloves Garlic, minced
  • 2 tablespoons (30ml) Tomato paste
  • 6 cups (1.4L) Beef broth
  • 1 cup (240ml) Water
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon (2.5g) Dried thyme
  • 2 medium Carrots, peeled and diced (about 1 cup/130g)
  • 2 stalks Celery, diced (about 1 cup/100g)
  • 1 cup (150g) Frozen peas
  • 1 cup (150g) Frozen green beans, cut into 1-inch pieces
  • 1 (14.5 oz/411g) can Diced tomatoes, undrained
  • 1 large Russet potato, peeled and diced (about 1.5 cups/200g)
  • 1/2 cup (75g) Pearl barley, rinsed
  • 2 tablespoons (30ml) Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the stew meat with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  2. Add the chopped onion and celery to the pot and sauté until softened. Add the minced garlic and tomato paste; cook for 1 minute, stirring constantly.
  3. Pour in beef broth and water, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, bay leaf, and thyme.
  4. Return the seared beef to the pot. Add the rinsed pearl barley. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
  5. Add diced carrots, canned diced tomatoes (undrained), and diced potatoes. Increase heat to medium and return to a simmer.
  6. Cook for another 30 minutes, or until the vegetables are tender.
  7. Stir in frozen peas and green beans. Cook for 5 minutes, or until heated through.
  8. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.