Dark Beef Stew with Black Barley

Ingredients

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• 1 lb Beef Stew Meat, cut into chunks (640 calories)
• 2 tbsp Olive Oil (240 calories)
• 1 large Onion, diced (60 calories)
• 3 cloves Garlic, minced (12 calories)
• 2 large Carrots, sliced (50 calories)
• 2 stalks Celery, chopped (20 calories)
• 1 cup Black Barley (190 calories)
• 1 cup Dark Ale (200 calories)
• 4 cups Beef Broth (40 calories)
• 2 tbsp Balsamic Vinegar (28 calories)
• 2 tbsp Tomato Paste (30 calories)
• 2 Bay Leaves (0 calories)
• 1 tsp Dried Thyme (0 calories)
• Salt and Pepper to taste (0 calories)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides.
2. Remove the beef from the pot and set it aside. Add the diced onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 2 more minutes.
4. Add the dark ale to deglaze the pot, scraping up any browned bits from the bottom.
5. Return the beef to the pot along with the black barley, beef broth, balsamic vinegar, bay leaves, and thyme. Season with salt and pepper to taste.
6. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
7. Remove the bay leaves before serving. Enjoy your hearty, rich stew!

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