Beef and Pearl Barley Stew with Root Vegetables and Parsley

A hearty stew with tender beef, pearl barley and root vegetables that warms you after a long simmer. It is especially good in the cold season.

By yumbelo · 4 servings · 110 minutes

Ingredients

• 500 g beef chuck, diced
• 2 EL cooking oil
• 2 Stück onions
• 3 Stück carrots
• 150 g celeriac
• 1 Stück stalk of leek
• 3 Stück waxy potatoes
• 150 g pearl barley
• 2 EL tomato paste
• 2 Stück bay leaves
• 1 TL dried marjoram
• 1.5 l water
• 1 Bund bunch of flat-leaf parsley
• 1 EL white wine vinegar
• salt
• pepper

Method

1. Peel and finely dice the onions. Peel the carrots, celeriac and potatoes and cut them into bite-sized pieces. Trim the leek, wash it thoroughly and slice it into rings.
2. Heat the oil in a large pot and sear the beef in batches over high heat on all sides until browned. Remove the meat.
3. Sweat the onions in the browned fond until translucent, stir in the tomato paste and toast it briefly until it darkens.
4. Return the meat to the pot, add the water, bay leaves and marjoram and bring everything to a boil. Cover and simmer over low heat for about 60 minutes.
5. Rinse the pearl barley under running water, add it to the pot together with the carrots and celeriac and simmer for another 25 minutes.
6. Add the potatoes and cook for about 15 minutes until tender. Stir in the leek during the last 5 minutes.
7. Finely chop the parsley. Season the stew with salt, pepper and vinegar, remove the bay leaves and serve sprinkled with parsley.