Quick Beef and Barley Stew with Root Vegetables
A comforting and protein-packed simplified beef goulash, featuring tender lean beef simmered with pearl barley, onions, carrots, and parsnips in a rich tomato and beef broth. Perfect for a hearty March dinner.
Ingredients
- Lean Beef175 g
- Beef Broth100 ml
- Onion75 g
- Carrot50 g
- Tomato Paste15 g
- Olive Oil5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pearl Barley50 g
- Parsnip50 g
- Paprika1 tsp
- Marjoram0.5 tsp
Instructions
- 1Step 1
Step 1: Rinse pearl barley thoroughly under cold water. Cook barley according to package instructions until tender (this can take 20-30 minutes, so start this first or use pre-cooked if available to meet time constraint, or use quick-cook barley). For this recipe, we assume quick-cook barley or pre-cooked. Set aside.
- 2Step 2
Step 2: Cut lean beef into 1-inch cubes. Dice the onion, carrots, and parsnips.
- 3Step 3
Step 3: Heat olive oil in a large pot or deep skillet over medium-high heat. Add beef cubes and brown on all sides, about 3-4 minutes. Remove beef and set aside.
- 4Step 4
Step 4: Add diced onion, carrots, and parsnips to the pot. Sauté for 3-4 minutes until slightly softened.
- 5Step 5
Step 5: Stir in tomato paste, paprika, marjoram, salt, and black pepper. Cook for 1 minute, stirring constantly.
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