Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 8 oz cremini mushrooms, quartered
  • 4 cloves garlic, minced
  • ¾ cup pearled barley, rinsed
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until mahogany-colored on all sides, then remove and set aside.
  2. In the same pot, sauté diced onion, carrots, and celery for 5–7 minutes until onions are translucent.
  3. Stir in mushrooms and garlic, cooking for another 3 minutes. Stir in tomato paste and cook for 1 minute to caramelize.
  4. Return the browned beef and juices to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
  5. Stir in the rinsed barley. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours.