Beef and Barley Stew
- 1 pound top sirloin, cut into 1-inch pieces
- 1/3 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 3 cups low-sodium beef broth
- 2 carrots, cut into 1/2-inch pieces
- 2 celery stalks, cut into 1/2-inch pieces
- 3/4 cup pearled barley
- 1 teaspoon ground black pepper
- 6 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 1/2 teaspoon fine sea salt
Heat remaining tablespoon of oil in the same pot. Add beef in a single layer and brown on all sides, 6 to 8 minutes. If pan is too small to fit all of the beef in one batch, simply transfer cooked beef to onion bowl and repeat with remaining beef. When beef has a browned crust, stir in beef broth, 3 cups water, cooked onion and garlic, carrot, celery, barley, pepper and salt.
Bring liquid to a brisk simmer. Tie ends of fresh herbs together with a sturdy parsley stem or a piece of kitchen twine. Immerse herb bouquet in simmering broth and cook uncovered until barley and meat are tender and stew has thickened, 25 to 30 minutes.
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