Instructions
1. Brown the Beef:
Pat the beef dry and season with salt and pepper. Heat the oil in a large pot or Dutch oven over high heat. Brown the beef in batches until deeply seared on all sides (about 5 minutes per side). Remove and set aside.
2. Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery with a pinch of salt. Sauté over medium heat until softened, about 6–8 minutes. Add garlic and tomato paste, and cook for another minute to develop flavor.
3. Deglaze & Add Liquids:
If using red wine, pour it in now and scrape up any browned bits. Then return the beef to the pot. Add the broth, barley, bay leaves, and thyme. Bring to a gentle boil, then reduce to a simmer.
4. Simmer:
Cover the pot and let it simmer on low heat for 1 to 1½ hours, stirring occasionally, until the beef is tender and barley is fully cooked. Skim foam or fat from the surface if needed.
5. Final Touches:
Taste and adjust the seasoning with salt and pepper. Remove bay leaves and thyme stems if using fresh herbs. Garnish with chopped parsley or fresh thyme before serving.
Tips & Variations
• Use pearl barley for a quicker cook or hulled barley for a more chewy, nutty texture.
• Add mushrooms or diced potatoes for extra he
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