Minced Beef and Barley Stew
This hearty Minced Beef and Barley Stew is a cozy embrace of flavors and textures, drawing inspiration from rustic European peasant dishes. With its nourishing combination of tender minced beef, nutty barley, and aromatic vegetables, it'll warm your soul on the coldest of days. Perfect for an intimate family dinner, this stew's simplicity celebrates the essence of honest, comforting food while introducing a modern sensibility with its elevated flavor profile.
Ingredients
Main Ingredients
1 pound ground beef (minced beef) - preferably grass-fed for richer flavor- 1 cup pearl barley - rinsed
1 large white onion - finely chopped
2 cloves garlic - minced
3 medium carrots - diced
2 stalks celery - diced
1 tbsp tomato paste
4 cups beef stock (beef broth or beef bouillon) - preferably homemade
1 tsp dried thyme
2 handful bay leaf (bay leaves)
1 tbsp olive oil
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground
Optional Garnish
1 stalk parsley - fresh, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they are translucent and golden brown, around 6-8 minutes.
- Add the garlic and cook for an additional minute, allowing the aroma to fill the kitchen.
- Increase the heat to medium-high and add the minced beef. Cook until browned and crumbled, breaking up any large lumps with a wooden spoon, about 5-7 minutes.
- Stir in the tomato paste, cooking for another 1-2 minutes to deepen the flavor.
- Add the carrots, celery, pearl barley, dried thyme, and bay leaves to the pot. Stir to combine well with the beef mixture.
- Pour in the beef stock, bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for about 1.5 hours, or until the barley is tender and the flavors are well combined. Stir occasionally, adding more stock if necessary to maintain a stewy consistency.
- Season with salt and freshly ground black pepper to taste, adjust any spices, and remove the bay leaves before serving.
Notes
For a richer taste, consider deglazing the pan with a splash of red wine after browning the beef, then let it reduce before adding the tomato paste. This stew can be prepared in advance and reheated, as the flavors continue to meld and enhance overnight.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 420mgPotassium: 802mgFiber: 7gSugar: 4gVitamin A: 5186IUVitamin C: 5mgCalcium: 57mgIron: 4mg
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