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2) Beef and Barley Stew (freezer-to-simmer)

Print Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 cup pearl barley rinsed
  • 4 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Brown beef in oil over medium-high heat in a large pot, 5–7 minutes. Don’t crowd the pan; do batches if needed.
  2. Add onion, carrots, and celery; cook 4 minutes until soft. Stir in garlic and tomato paste for 1 minute.
  3. Pour in beef broth, water, thyme, bay leaf, and barley. Scrape brown bits from the bottom.
  4. Bring to a simmer, cover, and cook low 45–60 minutes until beef and barley are tender. Stir occasionally.
  5. Cool completely, portion into freezer bags, label, and freeze flat. To reheat, thaw overnight and simmer 20–30 minutes; or from frozen, simmer 45–60 minutes.