Ingredients
• 2 lb (about 900 g) beef chuck roast or stew meat, trimmed and cut into 1–1½ inch pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3–4 garlic cloves, minced
• 1–2 tablespoons tomato paste (or use canned diced tomatoes if preferred)
• 6–8 cups beef broth (or a mix of beef and chicken broth)
• 1 cup pearled or hulled barley, rinsed
• 1–2 bay leaves
• 1 teaspoon dried thyme (or a few sprigs fresh thyme)
• Optional: ½ cup red wine or a splash of Worcestershire sauce
• Fresh parsley or thyme for garnish
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