Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 large carrots, cut into thick rounds
  • 3 stalks celery, sliced into 1/2-inch pieces
  • 1 large yellow onion, coarsely diced
  • 1 large parsnip, peeled and sliced
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 8 cups low-sodium beef broth
  • 2 cups water
  • 3/4 cup pearl barley, rinsed
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed beef, carrots, celery, onion, and parsnip on a baking sheet with olive oil, salt, and pepper.
  3. Spread in a single layer and roast for 20–25 minutes until the beef is mahogany-colored and vegetables have charred, golden-brown spots.
  4. Place a Dutch oven over medium heat and melt the butter.
  5. Add the minced garlic and tomato paste; stir constantly for 2 minutes until the paste turns a deep brick red.
  6. Stir in the Worcestershire sauce and scrape the bottom of the pot to incorporate any browned bits.
  7. Transfer the roasted beef, vegetables, and all pan juices into the pot.
  8. Pour in the beef broth and water. Add the bay leaves and dried thyme.
  9. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes.
  10. Stir in the rinsed pearl barley. Simmer, partially covered, for another 20–30 minutes until the barley is plump and the broth is glossy.
  11. Garnish with chopped fresh parsley before serving.