French-Inspired Beef & Carrot Barley Bowls

Method

1. 1

   Prep the ingredients

   Cut the beef stew meat into 1-inch cubes if needed, cut the carrot into 1/2-inch pieces, and dice the onion.
2. 2

   Brown the beef

   Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces, for 8–10 minutes total; season with 1/2 tsp salt and a few grinds of black pepper.

   10 min

   Tip: Avoid crowding the pot; crowded beef steams instead of browning.

3. 3

   Soften the vegetables

   Add the onion and carrot to the Dutch oven over medium heat. Stir and scrape the bottom for 5–7 minutes; stir in the tomato paste and thyme for 1 minute.

   8 min
4. 4

   Simmer the barley

   Stir in the beef broth, pearl barley, and browned beef. Bring to a boil over high heat, then cover and simmer over low heat for 35–40 minutes, stirring occasionally.

   40 min

   Tip: Add a little broth if the stew thickens before the barley is tender.

5. 5

   Taste and serve

   Ladle the beef, vegetables, and barley into bowls. Taste and adjust with salt and black pepper before serving.