California Prunes, Beef & Barley Stew

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is typically less expensive and can be braised similarly.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season beef chuck with salt and black pepper, then sear in the pot until browned on all sides, about 5-7 minutes.

Remove beef and set aside, then add onions, carrots, and celery to the pot; sauté until softened, about 4-5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, stirring constantly to caramelize.

Pour in red wine, scraping the bottom of the pot to deglaze, and simmer for 2-3 minutes.

Return beef to the pot, then add beef broth, barley, bay leaves, and thyme.

Bring to a boil, then reduce heat to low and cover.

Simmer for 2-2.5 hours, until beef is tender and barley is cooked through, stirring occasionally.

Remove bay leaves and thyme stems; adjust seasoning with salt and pepper as needed.

Let rest for 10 minutes before serving, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens