Instructions: 1. Heat the olive oil in a large heavy pot over medium-high heat. Season the beef with salt and pepper and brown it in batches, 3 to 4 minutes per side, without crowding the pot. Set the browned beef aside. 2. Lower the heat to medium. Cook the onion, carrots, and celery in the same pot until softened, 5 to 7 minutes. Stir in the garlic and tomato paste and cook 1 minute more. 3. Return the beef and its juices to the pot. Add the broth, thyme, and bay leaf, scraping up the browned bits from the bottom. Cover and simmer gently for 45 minutes. 4. Stir in the barley and simmer, partially covered, for 40 to 45 minutes more, until the barley is tender and the beef yields easily to a fork. Add a splash of water if the stew thickens past your liking. 5. Remove the thyme sprigs and bay leaf. Season to taste, then finish each bowl with chopped parsley.
BEEF AND BARLEY STEW
SERVES 6
Ingredients:
z 2 tbs. olive oil z 1 ½ lb. beef chuck, cut into 1-inch pieces z Salt and pepper to taste
z 1 onion, chopped z 2 carrots, sliced
z 2 stalks celery, sliced z 3 cloves garlic, minced
z 2 tbs. tomato paste z 6 cups beef broth z ¾ cup pearl barley z 2 sprigs fresh thyme, or 1 tsp. dried z 1 bay leaf z ¼ cup chopped fresh parsley
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