Beef and Barley Stew
 
Makes approximately 12 cups
Ingredients
  • 2 pounds beef chuck roast, cut into ½-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 2 teaspoons chopped garlic
  • 1 cup peeled, diced carrots
  • 1 cup diced celery
  • 1 cup peeled, diced parsnip
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 (32-ounce) containers beef broth
  • 1 tablespoon Worcestershire
  • ¾ cup pearled barley
  • 1 cup diced butternut squash, cut into ¼-inch cubes
  • Garnish: finely chopped fresh rosemary
Instructions
  1. In a large bowl, combine beef, flour, salt, and pepper; toss to coat.
  2. In a large Dutch oven, heat oil over medium-high heat. Add beef and cook until nicely browned on all sides, about 10 minutes. Remove beef and set aside.
  3. Add onion and garlic; cook until softened. Add carrots, celery, parsnip, rosemary, and bay leaves; cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add beef broth and Worcestershire; stir to combine, scraping any browned bits from bottom of pan. Bring to a boil and return beef to pan. Reduce to a simmer; cook until beef and vegetables are just tender, about 1 hour.
  4. Add barley. Cover and cook until barley is tender, 25 to 30 minutes. Stir in squash and cook until just tender, about 15 minutes. Discard rosemary sprigs. Garnish with finely chopped fresh rosemary, if desired.
Recipe by Victoria at https://victoriamag.com/beef-and-barley-stew/