Hearty Beef and Barley Stew with Root Vegetables

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds beef stew meat cut into 1-inch cubes
• 1 cup yellow onion chopped
• 2 cloves garlic minced
• 3 cups beef broth
• 1 cup water
• 1 cup barley rinsed
• 2 cups carrots peeled and chopped
• 2 cups parsnips peeled and chopped
• 2 cups potatoes peeled and chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. 2 In the same pot, add the onions and garlic, and sauté until the onions are translucent, about 3-4 minutes.
3. 3 Return the beef to the pot. Add the beef broth, water, barley, carrots, parsnips, potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine.
4. 4 Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
5. 5 Add the frozen peas to the pot and continue to simmer for an additional 10 minutes.
6. 6 Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.