Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 large carrots, sliced into rounds
  • 2 large parsnips, peeled and sliced
  • 1 large celery root, cubed
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 8 cups beef bone broth, low sodium
  • 3/4 cup pearled barley, rinsed
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt
  • black pepper

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp of butter in a Dutch oven over medium-high heat.
  3. Brown the beef in batches to avoid crowding the pan until a deep brown crust forms on all sides, then remove and set aside.
  4. Lower heat to medium. Add the remaining butter, onion, and celery, and sauté for 5 minutes until translucent.
  5. Stir in the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  6. Deglaze the pot by pouring in 2 cups of beef broth, using a wooden spoon to scrape up all the browned bits from the bottom.