Low Sodium Classic Beef Barley Stew

Total time2 hr 15 min

Prep time20 min

Cook time1 hr 55 min

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Ingredients

6 servings

2 lb beef chuck, cut into 1-inch cubes
1 tsp kosher salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
2 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
½ cup dry red wine (such as cabernet sauvignon or merlot)
6 cups low-sodium beef broth
⅔ cup pearl barley, rinsed
2 medium yukon gold potatoes, cut into ¾-inch cubes
2 sprigs fresh thyme
1 bay leaf

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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