Beef and Barley Stew ✅

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 medium sweet onion, diced
• 3 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms
• 1/3 cup dry red or white wine
• 8 cups beef stock
• 1 cup pearled barley, rinsed
• 5 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley leaves

Steps

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

4. Stir in wine, scraping any browned bits from the bottom of the stockpot.

5. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*

6. Serve immediately.