Beef and Barley Stew

• portions: 4 servings

Ingrédients

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1 tsp. freshly ground pepper, plus more

1½ lb. beef stew meat (such as boneless chuck), cut into ¼" cubes

1 Tbsp. vegetable oil

1 large red onion, finely chopped, plus more thinly sliced for serving

3 medium carrots, peeled, cut into ¼"-thick rounds

2 medium celery stalks, finely chopped

8 garlic cloves, finely grated

¼ cup double-concentrated tomato paste

4 cups low-sodium beef broth

1 cup pearl barley

2 Tbsp. Worcestershire sauce

Parsley leaves with tender stems (for serving)

Instructions

Sprinkle 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper all over 1½ lb. beef stew meat, cut into ¼" cubes. Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over high. Arrange meat in a single layer (it will be packed tight) and cook, stirring once or twice, until deeply browned in spots, 7–9 minutes.

Add 1 large red onion, finely chopped, 3 medium carrots, peeled, cut into ¼"-thick rounds, and 2 medium celery stalks, finely chopped, and cook, stirring often, until starting to soften and brown slightly, 5–7 minutes. Add 8 garlic cloves, finely grated, and ¼ cup double-concentrated tomato paste; cook, stirring often, until vegetables are evenly coated in paste, about 2 minutes. Add 4 cups low-sodium beef broth, 1 cup pearl barley, 2 Tbsp. Worcestershire sauce, and 4 cups water. Bring to a boil, then reduce heat to medium, and simmer briskly, stirring often to prevent burning and adding more water as needed if liquid is reducing too quickly (it should be brothy and stew-like), until meat and barley are tender, 45–60 minutes. Taste stew; season with more salt and pepper if needed.

Ladle stew among bowls and top with parsley leaves with tender stems and thinly sliced red onion. Do Ahead: Stew (without parsley and sliced red onion) can be made 3 days ahead. Let cool; cover and chill.