Delicious and hearty beef and barley stew recipe

This beef and barley stew recipe is a perfect combination of tender beef, vegetables, and barley simmered in a rich and flavorful broth. The stew is slow-cooked to perfection, resulting in a hearty and comforting dish that is perfect for chilly nights. The beef becomes incredibly tender, and the barley adds a wholesome and nutty flavor to the stew. Serve with crusty bread for a complete meal.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup pearl barley
• 1 cup frozen peas

Directions

1. Season the beef cubes with salt and black pepper.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Working in batches, sear the beef cubes until browned on all sides. Transfer the seared beef to a plate.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the tomato paste and cook for another 2 minutes.
6. Sprinkle the flour over the vegetables and stir well to coat.
7. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
8. Add the beef cubes back to the pot along with any accumulated juices.
9. Pour in the beef broth, bay leaves, and dried thyme. Bring to a boil, then reduce the heat to low.
10. Cover the pot and simmer for 1 hour.
11. After 1 hour, stir in the pearl barley and continue to simmer, covered, for another 45 minutes or until the beef and barley are tender.
12. Stir in the frozen peas and cook for an additional 5 minutes.
13. Taste and adjust seasoning with salt and pepper if needed.
14. Serve hot with crusty bread.

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