Ingredients
2 beef chuck, cubed
1 onion, diced
4 carrots, diced
4 celery sticks, diced
1 bell pepper, diced
8 mushrooms, sliced
1 head garlic, minced
4 tsp salt
4 tsp pepper
2 tsp rosemary
2 tsp thyme
1 cup red wine
28 crushed tomato
8 cups beef broth
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 cup pearl barley
Directions
Step 1
Season the meat with salt and pepper. Cut into bite size pieces
2 beef chuck, cubed
2 tsp salt
2 tsp pepper
Step 2
In a hot pot, sear the meat on all side. Remove when seared (does not need to be cooked through)
Step 3
Add the onion, carrots, celery, pepper, mushrooms, and garlic to the pot. Cook over medium heat until the onions are translucent
1 onion, diced
4 carrots, diced
4 celery sticks, diced
1 bell pepper, diced
8 mushrooms, sliced
1 head garlic, minced
Step 4
Add in the salt, pepper, rosemary, and thyme. Stir to incorporate the spices.
2 tsp salt
2 tsp pepper
2 tsp rosemary
2 tsp thyme
Step 5
Pour in the red wine. When the alcohol evaporates, add in the tomato puree
1 cup red wine
1 cup crushed tomato
Step 6
Pour in the beef broth, soy sauce, and Worcestershire sauce stir to combine.
8 cups beef broth
2 tbsp soy sauce
2 tbsp Worcestershire sauce
Step 7
Return the meat to the pot. Bring the pot to a boil. Reduce heat, cover and simmer for 30 minutes
Step 8
Add in the barley, simmer until fully cooked (about 45 minutes)
1 cup pearl barley
