Beef and Barley Stew Recipe from H-E-B

Instructions

Pat meat dry and cut into 1-inch pieces. Coat with flour and set aside.

Heat 1 tablespoon olive oil on medium-high in a large Dutch oven.

Add onions and cook 5 minutes until wilted with brown edges, then add garlic and cook 2 minutes. Transfer onions and garlic to a bowl and set aside.

Heat remaining olive oil in same pot, and add beef in a single layer, may have to do this in batches, and brown on all sides, about 7 minutes per batch.

Return all beef to pan, add beef broth, 3 cups water, cooked onion and garlic, carrots celery, barley, salt and pepper.

Bring liquid to a simmer and add parsley, thyme and sage.

Cook uncovered 25 to 30 minutes until barley and meat are tender. Remove herbs and serve.

Reviews

Sign up for email updates

Sign up for
email updates