Beef and Barley Stew

By Jesse Szewczyk · bonappetit.com

4 servings

1 hr 15 min

A brothy beef stew with pearl barley, carrots, celery and tomato paste, simmered until tender.

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more	Season beef, sear 7–9 min until browned	Taste, season with salt & pepper; serve with parsley & sliced onion
1 tsp. freshly ground pepper, plus more
1½ lb. / 680 g beef stew meat (such as boneless chuck), cut into ¼" cubes
1 Tbsp. / 15 ml vegetable oil
1 large red onion, finely chopped, plus more thinly sliced for serving	Add onion, carrots, celery; cook 5–7 min
3 medium carrots, peeled, cut into ¼"-thick rounds
2 medium celery stalks, finely chopped
8 garlic cloves, finely grated	Stir in garlic & tomato paste, 2 min
60 ml double-concentrated tomato paste	Stir in garlic & tomato paste, 2 min
960 ml low-sodium beef broth	Add broth, barley, Worcestershire & water; simmer 45–60 min until tender
200 g pearl barley
2 Tbsp. / 30 ml Worcestershire sauce
Parsley leaves with tender stems (for serving)

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