Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 8 cups low-sodium beef broth
  • 3/4 cup pearl barley, rinsed
  • 2 medium gold potatoes, cubed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, then remove and set aside.
  2. Reduce heat to medium. In the same pot, sauté the diced onion, carrots, and celery for 5–7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another 60 seconds.
  3. Deglaze the pot by pouring in the beef broth, scraping up the browned bits from the bottom. Stir in the seared beef, pearl barley, cubed potatoes, thyme, rosemary, bay leaf, and Worcestershire sauce.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the beef is tender and the barley has plumped.
  5. Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper. Thin with water or extra broth if necessary.