Hearty Beef Barley Pilaf
Dive into the comforting flavors of this Hearty Beef Barley Pilaf, a one-pot wonder that delivers rich, savory goodness in every bite. Tender chunks of seared beef stew meat are paired with nutty pearl barley and a medley of sautéed vegetables, including carrots, celery, and onions, all simmered to perfection in a fragrant blend of beef broth, thyme, and paprika. Toasting the barley before cooking enhances its flavor, while a finishing touch of vibrant green peas and optional parsley brightens the dish. Ready in just over an hour and perfect for a crowd, this nutritious beef and barley pilaf is a hearty, satisfying meal that’s both family-friendly and meal-prep ready.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup pearl barley
- 4 cups beef broth
- 1 bay leaf
- 1 tsp thyme, dried
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen green peas
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Pat the beef stew meat dry with paper towels, then season it with a pinch of salt and pepper.
Working in batches, sear the beef in the hot oil until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium, add another tablespoon of olive oil to the pot, and toss in the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.
Stir in the pearl barley, allowing it to toast lightly for about 2 minutes, which will enhance its nutty flavor.
Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pot for added flavor.
Return the seared beef to the pot, then add the bay leaf, dried thyme, paprika, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes or until the barley is tender and the beef is cooked through.
Stir in the frozen green peas and allow them to heat through for 5 minutes.
Remove the bay leaf and taste the pilaf, adjusting salt and pepper as needed.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6437 mg | 280% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 24.1 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3828 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
