Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 8 cups beef stock
  • 3/4 cup pearled barley, rinsed
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until a dark, caramelized crust forms on all sides, then remove meat to a plate.
  3. Lower heat to medium. Add onion, carrots, and celery to the pot, scraping up the brown bits from the bottom. Once translucent, stir in the garlic and tomato paste and cook for 2 minutes.
  4. Return the browned beef and its juices to the pot. Pour in the beef stock and Worcestershire sauce.
  5. Stir in the rinsed barley, thyme, and bay leaves.
  6. Simmer on low for approximately 2 hours until the beef is tender and the barley is cooked through.
  7. Remove bay leaves and stir in fresh chopped parsley. Adjust salt and pepper to taste before serving.