# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into 1-inch cubes
→ Grains
02 - 3/4 cup pearl barley, rinsed
→ Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup diced potatoes, peeled
08 - 1 cup sliced mushrooms
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)
→ Liquids
11 - 8 cups beef broth
→ Herbs & Seasonings
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil
# How to Prepare:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas and season with salt and pepper. Simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Ladle into bowls and serve hot.
