Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1/2-inch cubes
  • 1 cup Pearl Barley, rinsed
  • 2 tbsp Olive Oil
  • 1 Large Yellow Onion, diced
  • 3 Large Carrots, peeled and sliced into rounds
  • 2 Ribs Celery, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 8 cups Beef Bone Broth
  • 2 Dried Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tbsp Worcestershire Sauce

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the beef in batches, searing until a dark, mahogany crust forms on at least two sides. Remove the beef and set aside.
  2. Lower the heat to medium. Add the onions, carrots, and celery to the residual beef fat. Sauté for 6-8 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 deep rust color and becomes fragrant.
  4. Pour in the beef bone broth and use a wooden spoon to scrape the bottom of the pot to release the browned bits (fond).
  5. Return the seared beef to the pot. Add the rinsed pearl barley, bay leaves, thyme, salt, pepper, and Worcestershire sauce.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, or until the beef is fork-tender and the barley is soft yet chewy.
  7. Remove the bay leaves. Taste and adjust seasoning with additional salt or pepper if desired before serving.