A comforting and hearty beef stew packed with tender vegetables and rich flavors, perfect for a cozy meal.
Heat a drizzle of oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the cubed beef and cook until browned on all sides.
Brown the beef in batches if necessary to avoid overcrowding the pot.
Stir in the onion and garlic, cooking until fragrant.
Cook the onion until translucent for the best flavor.
Add the diced tomatoes, water, and seasonings, then bring to a simmer.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Add the potatoes, carrots, and celery, then cover and simmer for 1 hour.
Check occasionally and stir to prevent sticking.
Stir in the pearl barley and continue to simmer for 30 minutes.
Rinse the barley before adding to remove excess starch.
Add the peas and broccoli, cooking until tender.
Add these vegetables towards the end to retain their vibrant color and texture.
Mix the cornstarch with a small amount of water, then stir into the stew to thicken.
Ensure the cornstarch mixture is smooth to avoid lumps.
Serve the stew hot, garnished with fresh parsley.
Pair with crusty bread for a complete meal.
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