Description
A comforting beef stew with peas, carrots, and barley; perfect for family gatherings or a cozy night in.
Ingredients
Scale
- 1 ½ pounds (680 g) cubed beef (chuck or stew meat)
- 3 large carrots, sliced (about 225 g)
- 1 cup (160 g) green peas (fresh or frozen)
- 1 medium onion, chopped (about 110 g)
- 3 cloves garlic, minced
- 4 cups (960 mL) beef broth (low-sodium if desired)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked barley, for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Toss beef with flour, salt, and pepper, then brown in batches until golden. Remove and set aside.
- Add onion and garlic to the same pot and sauté until fragrant and translucent, about 3–4 minutes.
- Stir in tomato paste and thyme, cooking for 1 minute to deepen the flavor.
- Return beef to the pot, pour in beef broth, and bring to a simmer. Scrape up browned bits from the bottom of the pot.
- Cover and simmer for 1 to 1½ hours, until beef is tender and nearly falling apart.
- Add sliced carrots and cook for another 30 minutes, until carrots are tender.
- Stir in peas during the final 5 minutes of cooking so they retain brightness.
- Taste and adjust seasoning with salt and black pepper, then let the stew rest for 10 minutes before serving.
- Serve stew over a bed of cooked barley.
Notes
Brown beef in batches for better flavor. If stew is too thin, reduce by simmering uncovered. Adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 705
- Sugar: 8g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 51g
- Cholesterol: 100mg