Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 1 beef chuck, cut into 3/4-inch pieces
- 1 kosher salt, divided
- 1 black pepper
- 2 olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 tomato paste
- 8 low-sodium beef broth
- 3 pearl barley
- 1 dried thyme
- 1 bay leaf
- 1 Worcestershire sauce
- 2 chopped parsley
Instructions
Pat beef dry.
Season with approximately half the salt and the black pepper.
Heat oil in a Dutch oven over medium-high heat.
Brown beef in batches.
Do not overcrowd the pot.
Transfer browned beef to a plate.
Reduce heat to medium.
Add onion, carrots, celery, and mushrooms.
Cook approximately 7 minutes.
7 minAdd garlic and tomato paste.
Cook 1 minute.
1 minReturn beef and accumulated juices.
Add broth, barley, thyme, bay leaf, Worcestershire, and remaining salt.
Bring to a boil.
Reduce to a gentle simmer.
Partially cover.
Cook approximately 60-90 minutes, stirring occasionally, until beef and barley are tender.
75 minAdd additional broth or water if the barley absorbs too much liquid.
Remove bay leaf.
Stir in parsley.
Taste and adjust seasoning.
Nutrition per serving
345
Calories
28g
Protein
22g
Carbs
16g
Fat
Related Recipes
Browse all recipes
Loaded Baked Potato Soup
Cream of Mushroom Soup
Broccoli Cheddar Soup
Low-FODMAP Rosemary Pork Chops with Crispy Potatoes & Carrots
Low-FODMAP Pan-Seared Cod with Lemon-Caper Potatoes
