Healthy Veggie Barley Beef Stew

Pat dry 1.5 lbs of lean beef stew meat with paper towels and season liberally with 1/2 tsp of salt and 1/4 tsp of black pepper.

Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.

Reduce heat to medium. Add 1 chopped large yellow onion, 3 sliced medium carrots, and 2 sliced large celery stalks to the pot. Sauté for 5-7 minutes until vegetables begin to soften.

Stir in 4 minced garlic cloves and cook for another minute until fragrant.

Return the seared beef to the pot. Add 1 (28-oz) can of undrained diced tomatoes, 6 cups of low sodium beef broth, 2 bay leaves, 1 tsp of dried thyme, and the remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Bring to a simmer.

Stir in 1/2 cup of pearl barley. Reduce heat to low, cover, and simmer for 90 minutes, or until the beef is very tender and the barley is cooked through.

Remove the bay leaves. Stir in 1 cup of frozen peas and cook for another 5 minutes, or until the peas are heated through.

Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with 1/4 cup of fresh chopped parsley before serving.