Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and cubed into 1/2-inch pieces
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 cup pearl barley, rinsed
  • 6 cups low-sodium beef bone broth
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Prep the beef. Season the 2 lbs cubed chuck with 1 tsp sea salt and 0.5 tsp pepper.
  2. Sear the protein. Heat 2 tbsp avocado oil in a large pot over high heat until it wisps with smoke.
  3. Brown in batches. Add beef and sear until a dark brown crust forms.
  4. Sauté the aromatics. Remove beef, then add diced carrots, celery, and onion until the onions are translucent.
  5. Add the mushrooms. Stir in the 8 oz sliced cremini until they shrink and darken.
  6. Deglaze the pot. Stir in 1 tbsp tomato paste and 4 minced garlic cloves for 1 minute, then add 1 tbsp balsamic vinegar to scrape up the brown bits.
  7. Combine ingredients. Pour in 6 cups bone broth, 1 cup rinsed barley, 2 bay leaves, and 1 tsp thyme, then return the beef to the pot.
  8. Simmer low. Bring to a boil, then reduce heat to low and cover.
  9. Cook thoroughly. Let it simmer for 1 hour 45 mins until the barley is tender and beef is yielding.
  10. Final season. Remove bay leaves and adjust salt if necessary before serving.