Alberta Beef and Barley Stew

Ingredients

• •Beef chuck
• •Pearl barley
• •Carrot
• •Celery
• •Onion
• •Beef stock
• •Tomato paste
• •Bay leaf
• •Thyme
• •Butter
• •Black pepper

Steps

1. 1Cut the beef chuck into bite-sized cubes and pat them dry, then season generously with salt and pepper.
2. 2Heat butter in a heavy pot over medium-high heat and sear the beef in batches for about 4 minutes per side, until deeply browned, then set the beef aside.
3. 3Add the chopped onion, carrot, and celery to the same pot and cook for 6 minutes, stirring occasionally, until softened and lightly caramelized.
4. 4Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the vegetables.
5. 5Return the beef to the pot along with the beef stock, bay leaf, and thyme, then bring everything to a gentle simmer.
6. 6Cover and cook over low heat for about 1 1/2 hours, until the beef is nearly tender.
7. 7Stir in the pearl barley and continue simmering, uncovered, for 30 more minutes, until the barley is tender and the stew has thickened.
8. 8Remove the bay leaf, taste and adjust the seasoning with salt and pepper, and ladle the hot stew into bowls.