Beef and Barley Stew
, 1 h 15 min, 4 servings
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 | ||
| 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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