Beef Barley Stew

Beef Barley Stew

1 pound stew meat
salt and pepper
1 TBSP butter
1 carrot, chopped
1 celery rib, chopped
1/4 onion, chopped
1 red potatoes, chopped
4 cups beef broth
1/2 tsp rosemary
1/2 tsp thyme
1 bay leaf
1/4 cup pearled barley

Preheat the oven to 250F. Season stew meat with salt and pepper and set aside. Melt butter in a dutch oven and saute carrots, celery, and onion until tender. Add potatoes and cook several minutes longer. Remove veggies from pot and set aside. In same pot, add stew meat and brown. Add broth and stir well, scraping bottom of pot. Add veggies, barley, bay leaf, rosemary and thyme and bring t a boil Cover pot and transfer to oven. Bake 2 hours. Remove bay leaf before serving.


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