Beef and Barley Stew

Ingredients

Here are the following ingredients:

• 4 lb (2 kg) Beef Cubes, cut into 1-inch (2.5 cm) pieces
• 2 tbsp (30 mL) kosher salt, divided
• 1 tbsp (15 mL) freshly ground black pepper, divided
• ¼ cup (60 mL) canola oil
• 8 oz (250 g) finely chopped celery, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) minced garlic
• ½ cup (125 mL) tomato paste
• 16 cups (4 L) beef stock (no salt added)
• 2 bay leaves
• 1¼ lb (625 g) diced carrot, about 4 cups (1 L)
• 1½ lb (750 g) peeled and diced potatoes, about 4 cups (1 L)
• 12 oz (375 g) pearl barley, about 2 cups (500 mL)

Service

• 1 lb (500 g) baby spinach, about 8 cups (2 L)
• 2 oz (60 g) chopped fresh parsley, about 1 cup (250 mL)

Preparation

1. Season beef with 1 tbsp (15 mL) salt and 1½ tsp (7 mL) pepper. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
2. In the same pot set over medium heat, add celery, onions, rosemary and garlic; cook until onions are softened.
3. Stir in tomato paste; cook for 2 to 3 minutes or until deep red. Pour in beef stock; bring to a boil. Return beef and any accumulated juices to pot. Add bay leaves.
4. Simmer, covered, for to 2 to 2½ hours or until beef is tender but not falling apart. Stir in carrots, potatoes and barley. Add remaining salt and pepper.
5. Simmer, covered, for an additional 1 to 1½ hours or until barley is cooked through, vegetables are tender and broth is thickened. Remove and discard bay leaves. Adjust seasoning to taste. Cool, cover and refrigerate or hold for service.

Service

Service:

1. Reheat soup and stir in spinach until wilted. Hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 1½ cups (375 mL) stew into hot bowl. Garnish with 1 tbsp (15 mL) parsley.

Beef Cuts