Beef Stew
Prep Time
20m
Good, hearty stew for a cold day
Active Time
20m
Inactive Time
45m
Total
1h 25m
Ingredients
2 lbs chuck roast, cut into 1" cubes
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and cut into bite-sized pieces
2 celery stalks, cut choppped
1 lb potatoes, cut into 1" cubs
1 cup frozen peas
1 cup pearl barley
3 cloves garlic, minced
kosher salt
black pepper
1/4 cup tomato pasta
6 cups beef broth PLUS MORE FOR BARLEY
1 cup red wine
1 tsp dried thmye
1 tbsp worcestershire sauce
2 bay leaves
Directions
In a large pot, heat oil. Add beef and brown on all sides, about 10 minutes. Transfer beef to a plate
Add onions, carrots, and celery to the pot, and saute until soft, about 5 minutes. Season with salt and pepper, adding additional oil if necessary.
Add garlic and tomato paste and cook until garlic is fragrant, and tomato paste is darkened.
Return beef to pot, then add broth, wine, barley, worcestershire, thyme, and bay leaves
Bring to boil, then simmer covered for 30 - 45 minutes
Add potatoes and simmer, 15 minutes
Remove bay leaves. Stir in peas and cook for 2 minutes.
Source:
https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/ and https://damndelicious.net/2019/01/06/beef-and-barley-stew/