Beef and Barley Stew

Searing the beef in batches (never crowding the pot) builds a deep fond on the bottom that becomes the backbone of the whole stew's flavor.

Instructions

1. 1

   Pat the beef cubes very dry with paper towels and season generously with salt and pepper — moisture on the surface prevents proper browning.

2. 2

   Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Working in 2–3 batches to avoid crowding the pot, sear the beef on all sides until deeply browned, 6–8 minutes per batch. Transfer each batch to a plate; do not skip searing any batch or the fond won't develop.

3. 3

   Reduce heat to medium. Add the remaining 1 tablespoon oil, then the onion, carrots, and celery. Cook, scraping up the browned bits from the bottom of the pot, until softened, 6–7 minutes.

4. 4

   Add the garlic and tomato paste and cook, stirring, for 2 minutes until the paste darkens.

5. 5

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes.

6. 6

   Pour in the wine, if using, scraping the pot bottom, and simmer 2–3 minutes until slightly reduced.

7. 7

   Return the seared beef (and any accumulated juices) to the pot. Add the beef broth, bay leaves, thyme, and Worcestershire sauce.

8. 8

   Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes, until the beef is beginning to turn tender.

9. 9

   Stir in the barley, cover, and continue simmering for 35–45 minutes more, until the barley is tender and the beef is fork-tender and falling apart.

10. 10

    Remove the bay leaves. Taste and adjust seasoning with salt and pepper.

11. 11

    Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.