By Keyle Vandeberg
Preheat the oven to 400°F (200°C).
Toss the halved Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and have some browned edges. Flip them halfway through the roasting time.
Heat a large pot or Dutch oven over medium-high heat. Sear the stewing beef in batches if necessary to avoid overcrowding the pan. Brown the beef on all sides, then remove it from the pot and set aside.
Add the chopped onion, diced celery, and diced carrots to the pot. Sauté until the onion becomes translucent, about 5-7 minutes.
Stir in the tomato paste and cook for another minute to develop the flavor.
Add the seared beef back to the pot, followed by the low-sodium beef stock, bay leaf, thyme, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf. Stir in the pearl barley and continue to simmer uncovered for an additional 20-25 minutes or until the barley is tender and the stew has thickened to your liking.
Taste and adjust the seasoning with additional salt and pepper as needed.
Serve the stew hot, topped with the roasted Brussels sprouts for added flavor and texture.
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By Keyle Vandeberg
This Stew Main Course Dinner recipe is ready in 2 hours and features stewing beef, pearl barley, carrots, diced and other delicious ingredients. Contains 580 calories total.
Preheat the oven to 400°F (200°C).
Toss the halved Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and have some browned edges. Flip them halfway through the roasting time.
Heat a large pot or Dutch oven over medium-high heat. Sear the stewing beef in batches if necessary to avoid overcrowding the pan. Brown the beef on all sides, then remove it from the pot and set aside.
Add the chopped onion, diced celery, and diced carrots to the pot. Sauté until the onion becomes translucent, about 5-7 minutes.
Stir in the tomato paste and cook for another minute to develop the flavor.
Add the seared beef back to the pot, followed by the low-sodium beef stock, bay leaf, thyme, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf. Stir in the pearl barley and continue to simmer uncovered for an additional 20-25 minutes or until the barley is tender and the stew has thickened to your liking.
Taste and adjust the seasoning with additional salt and pepper as needed.
Serve the stew hot, topped with the roasted Brussels sprouts for added flavor and texture.
Calories per Serving: 580
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