Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1/2-inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, peeled and sliced into 1/4-inch rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 8 oz Cremini Mushrooms, sliced
  • 8 cups Beef Bone Broth
  • 1 cup Pearl Barley, rinsed
  • 2 tbsp Tomato Paste
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat avocado oil in a 6-quart Dutch oven over medium-high heat.
  2. Sear the beef in two batches to avoid crowding. Cook until a dark, mahogany-colored crust forms on at least two sides. Remove beef from the pot and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the residual fat in the Dutch oven.
  4. Sauté the vegetables, scraping the bottom of the pot with a wooden spoon to release the flavor-rich fond.