1½ lbs (680g) beef chuck roast, trimmed and cut into 1-inch cubes
1 tbsp olive oil or butter
1 large yellow onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
8 cups low-sodium beef broth (or a mix of broth + water)
¾ cup pearl barley, rinsed
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp Worcestershire sauce
Salt & black pepper to taste
Optional: 1 tbsp soy sauce (for umami depth), fresh parsley for garnish
Pat beef dry before browning—ensures a good sear (not steam!).
Don’t skip the tomato paste—cooking it 1 minute deepens flavor.
Rinse barley to remove excess starch and prevent gumminess.
Step-by-Step Instructions (Rich, Savory, Foolproof)
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