Ingredients:

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

Instructions:

  1. Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Pat the beef chuck dry and sear in batches until the meat is a deep mahogany-brown on all sides. Remove the beef and set aside on a plate.
  2. Reduce heat to medium. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–7 minutes until the onions are translucent.
  3. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a brick-red color and smells toasted.
  4. Return the seared beef and any accumulated juices to the pot.
  5. Pour in the beef broth and water. Add the rinsed pearled barley, cubed potatoes, dried thyme, and bay leaves.
  6. Bring to a boil, then reduce heat and simmer for approximately 75-80 minutes, or until the beef is tender and the barley is cooked through.
  7. Stir in the chopped fresh parsley and lemon juice. Season with additional salt and pepper to taste before serving.