Ingredients
- 1 - 1.5 pounds boneless beef chuck roast, seered and cut into small pieces
- Salt and freshly ground black pepper
- 1 tablespoon Olive oil
- 3 large carrots, diced
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 4 medium cloves garlic, roughly chopped
- 12 cups chicken stock or beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup pearled barley
Sear the chuck roast, then cut into small bits.
Add the beef to the 12 cups of broth and simmer for one hour.
Saute the diced vegetables. Add the vegetables and barley and simmer for another 90 minutes. Remove lid the last 30 minutes to help thicken.
Total cook time is about 3 hours.
Salt and pepper to taste.
