Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb mixed mushrooms, sliced
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 8 cups low-sodium beef stock
  • 3/4 cup pearled barley, rinsed

Instructions:

  1. Pat the beef cubes dry with a paper towel and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then remove to a plate.
  2. In the same pot, sauté sliced mushrooms until golden brown. Stir in the diced onion, carrots, and celery, cooking for about 5 minutes until onions are translucent. Add minced garlic and tomato paste, stirring for 1-2 minutes.
  3. Pour in beef stock, scraping up the brown bits from the bottom of the pot. Return the browned beef and juices to the pot. Stir in the rinsed pearled barley.
  4. Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 45 to 60 minutes until beef is fork-tender and barley has thickened the broth.