Ingredients:

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • ¾ cup pearled barley, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 8 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown the beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
  2. Reduce heat to medium. In the same pot, add onions, carrots, and celery. Sauté until onions are translucent (about 5-7 minutes). Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  3. Deglaze the pot by pouring in the beef broth, scraping up the browned bits from the bottom. Stir in the Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot. Bring to a boil, then reduce to a low simmer, cover, and cook for 45 minutes.
  4. Stir in the rinsed pearled barley and cubed sweet potatoes. Continue to simmer, partially covered, for another 30-40 minutes until the beef is fork-tender and the barley is plump. Remove bay leaves and stir in fresh parsley.