Ingredients:

  • 1.5 lbs (680g) beef chuck, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups (1.9L) beef broth (low sodium preferred)
  • 1 cup (190g) pearl barley, rinsed
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon (15ml) Worcestershire sauce
  • Optional: 1 cup (140g) frozen peas or green beans
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef and set aside. Don't overcrowd the pan.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour a splash of beef broth into the pot and scrape up any browned bits from the bottom (deglazing). Add the remaining beef broth, barley, diced tomatoes, thyme, bay leaf, and Worcestershire sauce.
  4. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef is very tender.
  5. If using, stir in frozen peas or green beans during the last 30 minutes of cooking.
  6. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot.