Beef & Barley Stew

Method

1. 1

   Prep the stew vegetables

   On a cutting board, cut the beef stew meat into 2 cm cubes, dice the onion and celery, cut the carrot into 1 cm pieces, and rinse the pearl barley.
2. 2

   Brown the beef

   Brown the beef stew meat in a large Dutch oven over medium-high heat in batches, turning to color each side; stir in onion, celery, carrot, tomato paste, 1 tsp salt, and 1/2 tsp black pepper.

   20 min

   Tip: Brown in batches; crowding the pot will steam rather than sear the meat.

3. 3

   Simmer until tender

   Pour beer and beef broth into the Dutch oven, stir in pearl barley and thyme, bring to a boil over high heat, then cover and simmer over low heat.

   60 min

   Tip: Check the pot once during cooking and add a splash of broth if it gets thicker than you like.

4. 4

   Taste and serve

   Taste the broth, adjust with salt and black pepper if needed, and ladle the stew into warm bowls.