A comforting and flavorful stew perfect for any season.
Heat a drizzle of oil in a dutch oven over medium heat. Add the beef and cook until browned on all sides. Remove and set aside.
Browning the beef enhances its flavor and adds depth to the stew.
In the same pot, sauté the celery, carrots, and onion until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Return the beef to the pot and add the diced tomatoes, tomato paste, and beef broth. Stir in the oregano, thyme, basil, parsley, salt, and pepper.
Mix well to ensure the flavors are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Keep the lid slightly ajar to allow steam to escape.
Add the barley to the pot and continue to simmer for 45 minutes, or until the barley is tender.
Stir occasionally to prevent the barley from sticking to the bottom.
Serve the stew hot, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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