Ingredients:
- 2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
- 3 Tbsp olive oil
- 1 1/2 cups chopped carrots (about 3)
- 1 cup chopped celery (about 2 ribs)
- 2 cups chopped yellow onion (1 large)
- 3 Tbsp tomato paste
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 (32 oz) cartons of low-sodium chicken broth or beef broth
- 1 Tbsp low-sodium soy sauce
- 2 tsp Worcestershire sauce
- 2 tsp minced fresh rosemary or 1/2 tsp dried
- 2 tsp minced fresh thyme or 1/2 tsp dried
- Salt and freshly ground black pepper
- 1 cup pearl barley
- 3 Tbsp minced fresh parsley
Instructions:
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on the bottom, about 3 minutes then flip and cook 1 minute longer.
Transfer beef in the pot to a plate along with juices and repeat the process with the remaining beef adding another 1 Tbsp oil to the pot.
Add 1 Tbsp oil to the now-empty pot. Add carrots, celery, and onion, and saute for 3 minutes.
Add tomato paste and garlic and saute 1 minute longer.
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, and season with salt and pepper to taste. Return beef to pot.
Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender about 45 - 60 minutes.
Add barley, cover, and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
Stir in parsley. Serve warm.