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Beef & Barley Stew
Ingredients
- Cooking spray
- 2 cups chopped onion (about 1 large)
- 1 lb chuck steak, trimmed & cut into 1/2-inch cubes
- 1 1/2 cups chopped peeled carrot (about 4)
- 1 cup chopped celery (about 4 stalks)
- 5 garlic cloves, minced
- 1 cup uncooked pearl barley
- 4 cups beef broth
- 3 cups water
- 1/2 cup no-salt-added tomato puree
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 bay leaves
Instructions
- Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan. Cook 10 minutes or until onion is tender & beef is browned, stirring occasionally.
- Add carrot & celery to pan. Cook 5 minutes, stirring occasionally.
- Stir in garlic. Cook 30 seconds.
- Stir in barley & remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.