# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 cup cremini or button mushrooms, sliced (optional)
→ Barley
09 - 3/4 cup pearl barley, rinsed
→ Liquids
10 - 6 cups low-sodium beef broth
11 - 1 can (14.5 oz) diced tomatoes with juice
12 - 1 tablespoon Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 1 teaspoon paprika
17 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat olive oil over medium-high heat in a large Dutch oven or heavy pot. Add beef cubes in batches and brown on all sides. Transfer browned beef to a plate.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until softened. Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Return beef to the pot. Add diced potatoes, mushrooms (if using), rinsed barley, diced tomatoes with juice, beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, paprika, salt, and pepper.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour 45 minutes, stirring occasionally, until beef and barley are tender.
05 - Remove bay leaves. Adjust seasoning with salt and pepper as needed. Spoon stew into bowls and serve hot.
