Hearty and wholesome, this beef and barley stew is both traditional and bold. Sirloin is a more tender cut of beef which cuts cooking time dramatically. Make ahead for a busy workweek. Once made, this luxurious stew can be heated up without losing significant flavor.

1 pound top sirloin, cut into 1-inch pieces

1/3 cup flour

2 tablespoons extra virgin olive oil

1 small onion, chopped

4 cloves garlic, chopped

3 cups beef broth

3 cups water

2 carrots, cut into 1/2-inch pieces

2 stalks celery, cut into 1/2-inch pieces

3/4 cup pearled barley

1 teaspoon freshly ground black pepper

6 sprigs fresh parsley

2 sprigs fresh thyme

2 sprigs fresh sage

1. Pat meat dry with paper towels to remove any excess moisture and transfer to a bowl. Sprinkle with flour and toss well to coat. Set aside.

2. Heat a tablespoon of the olive oil in a large Dutch oven over medium-high heat. Stir onion into hot oil and cook for 5 minutes, until wilted and brown on edges.

3. Add garlic and continue cooking for 2 minutes, stirring frequently. Transfer onion and garlic to a bowl and set aside.

4. Preheat remaining tablespoon of oil in the same pot. Add beef in a single layer and brown on all sides, stirring occasionally, 6 to 8 minutes. If pan is too small to fit all of the beef in one batch, simply transfer cooked beef to onion bowl and repeat with remaining beef. When beef has a browned crust, stir in beef broth, water, cooked onion and garlic, carrot, celery, barley, pepper and salt.

5. Bring liquid to a brisk simmer. Tie ends of fresh herbs together with a sturdy parsley stem or a piece of kitchen twine.

6. Immerse herb bouquet in simmering broth and cook uncovered until barley and meat are tender and stew has thickened, 25 to 30 minutes.

Recipe and photo courtesy of wholefoodsmarket.com.

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