Hearty Beef and Barley Stew with Root Vegetables

Ingredients

• 2 tablespoons olive oil
• 1 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 teaspoon black pepper
• 1 cup frozen peas

Method

1. 01
   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. 02
   In the same pot, add the onions and garlic, and sauté until the onions are translucent, about 3-4 minutes.
3. 03
   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. 04
   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. 05
   Add the frozen peas to the pot and continue to simmer for an additional 10 minutes.
6. 06
   Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.