time

3 or 4 hours

ingredients

  • 1 boneless beef chuck roast (3-4 pounds)
  • 2 yellow onions - chopped medium
  • 4 medium carrots - peeled, chopped medium
  • 1 28oz can of crushed tomatoes
  • 4 cups beef stock
  • 4 cups chicken stock
  • 1 heaping teaspoon dried thyme
  • Heaping 2/3 cup of pearl barley
  • 1/2 cup of red wine (Cabernet Sauvignon, Chianti or Merlot)
  • Kosher salt, pepper

instructions

  1. Dry the beef with paper towels on both sides, then trim and cut into about 1 in. pieces and season well with kosher salt and pepper.
  2. Heat a deep, heavy bottom pot over medium-high
  3. Add about a tablespoon of neutral oil
  4. Brown beef in batches (usually about 3 or 4) - make sure beef is all in one layer across the bottom of the pot. Set browned beef aside in a large bowl.
  5. If needed, add a little more oil to the pot, lower to medium, then add the chopped onions and carrots. Cook until tender.
  6. Pour in the red wine, stir to deglaze and let it simmer for a minute or two to cook off the alcohol.
  7. Add the beef back to the pot along with the can of crushed tomatoes, the barley, the beef stock and the chicken stock.
  8. Stir and add the dried thyme.
  9. Bring to a slow boil then reduce heat to a simmer, partially covered for 2-3 hours, stirring often to be sure that the barley does not burn on the bottom of the pot.