Beef and Barley Stew

In a large pot or Dutch oven, brown 1.5 lbs of beef stew meat in 1 tbsp of olive oil over medium-high heat. Season with salt and pepper.

Remove the beef and set aside. Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook until softened, about 5-7 minutes.

Stir in 2 cloves of minced garlic and cook for 1 minute more. Add 1 tbsp of tomato paste and cook for another minute.

Return the beef to the pot. Pour in 6 cups of beef broth and add 1 tsp of dried thyme, 1/2 tsp of dried rosemary, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the beef is tender.

Stir in 1 cup of pearl barley and continue to simmer for another 30 minutes, or until the barley is tender. If the stew becomes too thick, add more beef broth.

Remove the bay leaf. Season with salt and pepper to taste. Serve hot.