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There's nothing quite like curling up with a bowl of this comforting stew on a cold day. With tender beef, chewy barley, and a medley of vegetables in a rich, savory broth, it's like getting a hug from the inside out. This stew is easy to prepare, and perfect for making ahead or enjoying right out of the pot. It's hearty enough to fill you up, but won't leave you feeling weighed down. Perfect for feeding a family or having leftovers to savor throughout the week!
Season the beef with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and set aside.
In the same pot, add the onions and garlic and sauté until the onions are soft, about 5 minutes.
Add the carrots, celery, and mushrooms and cook, stirring occasionally, for another 5 minutes.
Stir in the tomato paste and cook for 1 minute.
Return the beef to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
Add the barley, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently until the beef is tender and the barley is cooked, about 90 minutes.
Stir in the peas and continue to cook for an additional 5 minutes, until the peas are tender.
Remove the bay leaf and thyme sprigs. Season the stew with salt and pepper to taste.
Garnish with chopped parsley before serving. Enjoy your hearty beef and barley stew hot!
