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Beef and Barley Stew

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

1 Lb top sirloin
1/3 cup(s) all purpose flour
2 Tbsp olive oil, divided
1 small onion, chopped
4 garlic cloves, minced
3 cup(s) low sodium beef broth
2 carrots, diced
2 celery stalks, diced
3/4 cup(s) pearled barley
2 Tsp fine sea salt
1 Tsp black pepper
6 fresh flat leaf parsley sprigs
2 thyme sprigs
2 sage sprigs
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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.


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