Hearty Beef Stew Over Barley

🥘 Ingredients

• beef stock concentrate
  2 unit
• carrots
  1 unit
• flour
  2 tbsp
• hearty stew seasoning
  1 tbsp
• olive oil
  4 tsp
• parsnip
  1 unit
• pearl barley
  1 c
• peas
  4 oz
• pepper
• salt
• sirloin tips
  1 lb
• tomato paste
  1 unit
• water
  2½ cup
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large bowl
• large pot

1. 

   1

   Wash and dry all produce. Peel, halve, and chop yellow onion . Peel carrots and parsnip , then chop each into ½-inch pieces.

   yellow onion: 1 unit, carrots: 1 unit, parsnip: 1 unit
2. 

   2

   Put water , pearl barley , and a large pinch of salt in a small pot . Bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, 12-15 minutes. TIP: If there’s any water left after cooking, drain it from the barley.

   water: 2½ cup, pearl barley: 1 c, salt
3. 

   3

   Meanwhile, place sirloin tips in a large bowl with flour , hearty stew seasoning , salt , and pepper . Toss to coat. Shake off any excess flour mixture from beef and discard anything that doesn’t stick to the meat.

   sirloin tips: 1 lb, flour: 2 tbsp, hearty stew seasoning: 1 tbsp, salt, pepper
4. 

   4

   Heat a large drizzle of olive oil in large pot on medium-high. Add steak and cook just until browned, 3-4 minutes. Remove from pot and set aside. Heat another large drizzle of olive oil in same pot. Add carrot, parsnip, onion, and 2 TBSP water. Scrape up any browned bits from bottom. Cook, stirring occasionally, until veggies soften, about ⏱️ 7 minutes .

   olive oil: 4 tsp
5. 

   5

   Stir in tomato paste (we sent more), beef stock concentrate , and 2 cups water. Bring to a boil, then lower heat to medium. Simmer until liquid thickens slightly, about ⏱️ 5 minutes . Stir in peas , beef, and any juices released by meat. Simmer until peas are warmed through and steak reaches desired doneness, 2-3 minutes.

   tomato paste: 1 unit, beef stock concentrate: 2 unit, peas: 4 oz
6. 

   6

   Divide barley between bowls. Ladle stew over and serve.