Fork tender beef, plump nutty barley, a vibrant array of vegetables, and a deliciously rich broth
- 2 - 2 1/2 pounds stewing beef - or chuck roast, cut into ¾-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil - divided
- 1 large onions - diced
- 3 large carrots - chopped
- 3 stalks celery - chopped
- 4 cloves garlic - minced
- 1 tablespoon fresh oregano - minced (or 1 tsp dried)
- 1 tsp dried rosemary leaves
- 1 tsp paprika
- 1/2 tsp dried pepper flakes
- 2 bay leaves
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 4-6 cups low-sodium beef broth - or beef stock
- 3/4 cup pearled barley
- 1/2 lb mushrooms, sliced
- Chopped parsley for garnish
Pat the stewing beef dry with paper towels and season with salt and black pepper.
Heat the olive oil in a large Dutch oven set over high heat.
Add the beef to the pot in a single layer (you may need to cook your beef in two batches to prevent overcrowding) and cook just until the beef starts to brown on the outside – about 3-5 minutes.
Heat an additional tablespoon of olive oil in the same pot or Dutch oven set over medium heat. Add the mirepoix (onions, carrots, celery) and cook for about 10 minutes.
Scrape up any brown bit stuck to the bottom of the pot and cook with the vegetables (those brown bits are loaded with yummy flavor!)
After the vegetables have started to soften, add fresh garlic, herbs, paprika, pepper flakes, tomato paste, and Worcestershire sauce. Gently mix to combine.
Return the seared beef back to the pot and add the beef broth, water, mushrooms, and barley. Mix well to combine and increase to high heat.
Bring to a boil, then cover and reduce the heat to medium-low. Add bay leaves. Simmer for at least 1 hour, stirring occasionally.
Once the vegetables are soft, the barley is tender, and the beef melts in your mouth, remove from heat and season with additional salt and pepper to taste. Fresh parsley or oregano for garnish.