Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 pound chuck beef, cut into small pieces
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced leeks
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1 cup pearl barley
  • 1 14.5 ounce can diced tomato
  • 1 teaspoon dried thyme
  • 2 quarts brown stock (or beef stock)
  • 2 cups water
  • ½ cup diced white turnip
  • Salt
  • Pepper

Instruction

  • In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
  • Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.
  • Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
  • Add garlic and cook one more minute.
  • Add tomato paste and cook an additional minute.
  • Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.
  • Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.