Beef-Barley Stew

A rich and flavorful ground beef and vegetable stew, thickened with barley and seasoned with classic herbs, perfect for a cozy winter meal.

• Prep: 20 min
• Cook: 1 hr 15 min
• Total: 1 hr 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.95/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• one-pot
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (80/20 lean)
• 1 yellow onion (medium, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 4 cup beef broth
• 1 can diced tomatoes (14.5 ounce, undrained)
• 0.5 cup pearl barley (rinsed)
• 1 pound potato (small, quartered)
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 slice crusty bread

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
2. Drain any excess fat from the pot. Add the diced yellow onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
4. Pour in the beef broth and diced tomatoes. Add the pearl barley and quartered potatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until barley and potatoes are tender.
5. Stir in the frozen peas during the last 5 minutes of cooking. Season with salt and black pepper to taste.
6. Serve the Beef-Barley Stew hot with slices of crusty bread on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, perfect for meal prepping.

Nutrition (per serving)

• Calories: 485
• Protein: 36.2 g
• Carbohydrates: 44.5 g
• Fat: 19.8 g
• Fiber: 8.1 g
• Sodium: 750 mg
• Saturated Fat: 7.5 g
• Sugar: 7.3 g
• Cholesterol: 95 mg