Beef and Barley Stew Recipe from HEB

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.

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