Directions
- 1Heat large Dutch oven/large pot to medium-high. Add oil. Once oil is hot, add beef and season with salt and pepper. Sear on all sides, about 5 minutes total. Remove beef from pot and set aside.
- 2To same pot, add onions, carrots, and celery. Sauté 7 minutes. Add garlic. Sauté 2 minutes. Stir in tomato paste. Cook 2 minutes. Add broth, bouillon, barley, thyme, and cooked beef. Stir. Bring to a boil, then cover and reduce heat to low. Simmer 45 minutes.
- 3Ladle in bowls. Garnish with parsley (optional). Serve.
Ingredients
- 1 lb chuck roast, cut into 1 1/2” cubes and fat trimmed
- 0 salt
- 0 black pepper
- 1 tbsp oil
- 1 yellow onion, diced
- 2 carrots, sliced 1/2” thick
- 2 celery stalks, sliced 1/2” thick
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tsp beef bouillon
- 0.5 cup pearl barley
- 1 tsp dried thyme
- 0 fresh parsley, chopped (optional for garnishing)
Equipment
large Dutch oven/large pot
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