Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 6 cups (1.4 litres) beef broth (low sodium preferred)
  • 1 cup (240ml) dry red wine (optional)
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup (200g) pearl barley, rinsed
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen green beans
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Season beef with salt, pepper, thyme, and rosemary. Dredge in flour. Sear in olive oil in the Dutch oven until browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and cook until fragrant.
  3. Stir in tomato paste. Deglaze the pot with red wine (if using), scraping up any browned bits.
  4. Return beef to the pot. Add beef broth and bay leaves. Bring to a simmer, then reduce heat, cover, and simmer for 2 hours, or until the beef is very tender.
  5. Stir in rinsed pearl barley. Continue to simmer, covered, for 30 minutes, or until the barley is tender. Add frozen peas and green beans and cook for another 5 minutes.
  6. Remove bay leaves. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot.