Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Sear the beef until browned on all sides.
- Add chopped onions, minced garlic, diced carrots, and celery. Sauté for about five minutes until softened.
- Stir in rinsed pearl barley and pour in the beef broth along with thyme and bay leaves.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about one hour until the beef is tender.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg