Simmered Beef Cubes with Veggies and Barley
Warm, hearty, and comforting, this Simmered Beef Cubes with Veggies and Barley recipe is the ultimate one-pot meal for cozy nights. Tender beef chuck is seared to perfection and then slowly simmered with a medley of aromatic vegetables, pearl barley, and savory seasonings in a rich, tomato-infused beef broth. Nutritious and satisfying, this dish features wholesome ingredients like carrots, celery, and peas, making it a balanced meal that's as nourishing as it is delicious. Perfectly soft barley adds a delightful texture, while the slow-cooking process ensures deeply developed flavors. Serve this family-friendly stew piping hot, garnished with fresh parsley for a pop of color and flavor. Ideal for meal prepping or warming up after a long day, this recipe guarantees a comforting, home-cooked experience in every bite.
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Beef broth
- 0.75 cups Pearl barley, rinsed
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Frozen green peas
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with a pinch of salt and pepper, and sear them in the hot oil in batches until browned on all sides, about 3-4 minutes per batch. Remove the browned beef and set it aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and stir it into the vegetables, letting it cook for 1-2 minutes.
Pour in the beef broth and scrape the bottom of the pot to deglaze and release any browned bits.
Return the seared beef cubes to the pot. Add the pearl barley, bay leaf, dried thyme, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
In the last 5 minutes of cooking, stir in the frozen green peas. Allow them to heat through.
Remove the bay leaf before serving. Taste and adjust seasoning with more salt and pepper if needed.
Serve hot in bowls, optionally garnished with fresh parsley.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 753 mg | 16% | |
*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.
