By Keyle Vandeberg
Preheat the oven to 200°C (400°F). Toss the halved Brussels sprouts with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown and tender. Set aside.
While the Brussels sprouts are roasting, dice the carrots, celery, and chop the onion.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Season the stewing beef with salt and pepper, then brown the beef in the pot. Remove and set aside.
In the same pot, add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
Stir in 2 tbsp of tomato paste and mix well with the vegetables.
Return the browned beef to the pot. Add the 1.5 L of low-sodium beef stock, 240 g of pearl barley, bay leaf, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour or until the beef is tender and the barley is cooked.
Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
Serve the beef and barley stew hot in bowls topped with roasted Brussels sprouts.
How did this recipe turn out? Let others know!
to rate this recipe
By Keyle Vandeberg
This Stew Beef Barley Vegetable Main Course recipe is ready in 2 hours and features stewing beef, pearl barley, carrots and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 200°C (400°F). Toss the halved Brussels sprouts with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown and tender. Set aside.
While the Brussels sprouts are roasting, dice the carrots, celery, and chop the onion.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Season the stewing beef with salt and pepper, then brown the beef in the pot. Remove and set aside.
In the same pot, add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
Stir in 2 tbsp of tomato paste and mix well with the vegetables.
Return the browned beef to the pot. Add the 1.5 L of low-sodium beef stock, 240 g of pearl barley, bay leaf, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour or until the beef is tender and the barley is cooked.
Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
Serve the beef and barley stew hot in bowls topped with roasted Brussels sprouts.
Calories per Serving: 500
Your Rating:
