# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 2 medium potatoes, peeled and cubed
06 - 1 large onion, diced
07 - 2 celery stalks, diced
08 - 2 cloves garlic, minced
09 - 1 small turnip, peeled and diced (optional)
→ Grains
10 - 3/4 cup pearl barley
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches, turning to sear all sides. Remove beef and set aside.
02 - In the same pot, add diced onion and celery. Cook for 4 to 5 minutes until softened, scraping up any browned bits on the bottom.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return the browned beef to the pot. Add carrots, parsnips, potatoes, and optional turnip. Stir in pearl barley.
05 - Pour in beef broth and water. Add bay leaves, dried thyme, and dried rosemary. Bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 90 to 120 minutes, stirring occasionally, until beef is tender and barley is cooked through.
07 - Taste and adjust salt and freshly ground black pepper as needed. Remove bay leaves before serving.
08 - Ladle stew into bowls and garnish with chopped fresh parsley.
