Pat dry…
- 2 pounds beef chuck roast (cubed and no larger than 3/4 inch)
Season beef with…
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Over medium-high heat, add to large pot…
- 1 tablespoon olive
- season beef cubes
Brown on all sides. You should do this in batchs to avoid overcrowding the pan. Remove beef and set aside.
To the hot pot add…
- 1 tablespoon olive oil
- 1 cup white onion, diced
- 3 stalks celery, sliced and chopped
- 2 large carrots, chopped
Saute for 4-5 minutes, then add…
- 2 cloves garlic, smashed and minced
Saute for another minute.
Deglaze the pot with a bit of red wine (or a bit of beef broth), scraping up the flavorful bits from the bottom. Continue heating until the wine is reduced by half.
Return the browned beef to the pot.
Add…
- 3 ounces tomato paste (1/2 of 6 ounce can)
- 1 cup diced tomatos, fresh or canned
- 1 cup barley hulled or pearl (uncooked); don’t use instant
- 3 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 6-8 cups beef broth
- salt and freshly cracked pepper as necessary
Bring to a boil, then reduce to a simmer. Cover and let it simmer for about 1 - 1 1/2 hours – this will depend on the type of barley you chose. Simply cook until beef and barley are tender.
Adjust seasonings, remove bay leaves and serve hot. Garnish with fresh parsley.