Ingredients

The following ingredients have 8 Servings
  • 2 pounds beef stew meat ((cubed chuck roast))
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion (minced)
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 8 cups beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 pounds red potatoes (cut into bite-sized chunks)
  • 4 carrots (peeled and sliced)
  • 4 celery ribs (sliced)
  • 4 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs rosemary
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2-1 cup pearl barley

Instruction

  • In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
  • Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
  • Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
  • Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
  • Add in the barley and let cook for another 60 minutes, stirring occasionally.
  • Remove thyme sprigs and bay leaves before serving.
  • Season with more salt and pepper to taste. Serve hot.