What You Need:
A medium-sized shallot
three carrots, medium size
three medium stalks of celery
half a garlic clove
1 and a half pounds of lean, stew-ready beef chuck
half a teaspoon of kosher salt
freshly ground black pepper, 1/4 teaspoon
1/2 tablespoon of olive oil,
thyme, dry, 1 teaspoon
Half a spoonful of pepper paste
- 64 oz of low-sodium beef broth - 14 oz of chopped tomatoes from a can
1.5 cups of pearl barley
One dried bay leaf
For garnish, you may optionally add chopped fresh parsley leaves.
Instructions
First, get the meat and veggies ready:
Chop the onion into quarters.
Cut the carrots into rounds that are 1/4 inch thick after peeling them.
Make thin slices of celery, about 1/4 inch thick.
Transfer the cooked veggies to a medium-sized mixing bowl.
Peel and mince the garlic.
Cube the beef chuck, cutting it into 1/2-inch pieces. Before seasoning the meat with 1 teaspoon of kosher salt and the black pepper, pat it dry with paper towels.
2. Make the beef brown:
