Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high. Add beef pieces in batches and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until onions are translucent (about 5 minutes).
- Stir in carrots, celery, and barley. Cook for another minute to blend flavors.
- Add broth along with bay leaves and thyme. Bring to a gentle boil then reduce heat to simmer.
- Cover partially and let simmer for about 1 hour or until beef is tender.
- Remove bay leaves. Season with salt and pepper to taste. Ladle into bowls and enjoy!
Notes
- For added flavor, toast the barley in the pot before adding liquids.
- Substitute barley with quinoa or farro for a different texture.
- Enhance flavor with a splash of lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg