Ingredients:

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp 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
  • 1 tbsp Worcestershire sauce
  • 8 cups beef broth, low sodium
  • ¾ cup pearl barley, rinsed
  • 1 bay leaf
  • 1 tsp dried thyme
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until mahogany-brown on all sides. Remove beef and set aside.
  3. Reduce heat to medium. Sauté the diced onion, carrots, and celery for 5–7 minutes until onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  5. Deglaze the pot by pouring in a splash of beef broth, scraping up the browned bits (fond) from the bottom.
  6. Return the seared beef and its juices to the pot. Add the remaining beef broth, Worcestershire sauce, thyme, and bay leaf.
  7. Bring to a boil, then reduce to a very low simmer. Cover and cook for 1.5 to 2 hours until the beef is fork-tender.
  8. Stir in the rinsed pearl barley and simmer for an additional 30–45 minutes until the barley is plump and tender.
  9. Garnish with fresh chopped parsley before serving.