Entree: Canada – Alberta – Beef and Barley Stew (Hearty slow-simmered beef stew with pearled barley and root vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch cubes
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 large onion, about 8 oz (225 g), diced
- 3 cloves (9 g) garlic, minced
- 3 medium carrots, about 10 oz (280 g), sliced into 1/2-inch rounds
- 2 medium russet potatoes, about 1 lb (450 g), peeled and cut into 1-inch cubes
- 3/4 cup (150 g) pearled barley
- 6 cups (1.4 L) low-sodium beef broth
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) smoked or sweet paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry, season with salt and pepper, then toss with the flour to lightly coat. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side; transfer browned beef to a plate.
2. Reduce heat to medium, add the butter and diced onion, and sauté until translucent, 5–7 minutes. Add the garlic and paprika and cook 30 seconds more.
3. Stir in the tomato paste, then pour in 1 cup (240 ml) of the beef broth to deglaze the pan, scraping up browned bits. Return the beef to the pot along with the remaining broth, bay leaves, thyme, Worcestershire sauce, carrots, potatoes, and pearled barley.
4. Bring to a gentle boil, then reduce heat to low, cover, and simmer until beef and barley are tender, about 1 hour 30 minutes to 2 hours. Stir occasionally and add a splash of water or broth if the stew becomes too thick.
5. Remove bay leaves and thyme sprigs, taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped parsley before serving.