A hearty and flavorful beef and barley stew perfect for a comforting meal.
Trim the beef chuck of any excess fat and cut it into bite-sized cubes.
Cutting the beef into uniform pieces ensures even cooking.
In a Dutch oven, combine the beef cubes, water, and beef broth. Bring to a boil over medium-high heat.
Skim off any foam that rises to the surface for a clearer broth.
Add the celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the pot. Reduce the heat to low and cover.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the tomato paste and barley. Increase the heat to medium and bring to a gentle boil.
Ensure the barley is evenly distributed for consistent cooking.
Reduce the heat to low, cover, and simmer until the barley is tender, about 10 minutes.
Check the barley for doneness by tasting a grain.
Serve the stew hot, garnished with fresh parsley if desired. Enjoy your hearty meal!
Serve with a slice of crusty bread for a complete meal.
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