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Lightened-Up Beef and Barley Stew

A nutritious and hearty stew featuring tender lean beef, pearl barley, and a variety of vegetables for a light yet satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean beef sirloin, cubed
  • 1 cup pearl barley
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced into coins
  • 2 stalks celery, chopped
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas

Equipment

  • Large heavy-bottomed pot

Method
 

Cooking Steps
  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
  2. Brown the beef cubes on all sides for about 5 minutes, then remove and set aside.
  3. Sauté onion, carrots, and celery in the same pot until onion is translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in beef broth, scraping the bottom of the pot to release browned bits.
  6. Stir in pearl barley, thyme, and bay leaf, then bring to a gentle boil.
  7. Return beef to the pot, reduce heat to low, cover, and simmer for 45-50 minutes.
  8. Stir in frozen peas during the last 5 minutes of cooking.
  9. Remove the bay leaf, adjust seasoning with salt and pepper, and serve warm.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let the stew sit for 10 minutes after cooking to allow the flavors to meld.