Recipe adapted from a recipe by Ree Drummond
Serves 6 Total Time: 3 hours (1 hour with ground beef)
Ingredients:
- 2 lb. boneless beef chuck roast, cut into 1/2-inch pieces (2 lbs ground beef)
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. salted butter
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 large yellow onion, chopped
- 2 qt. low-sodium chicken broth
- 2 tsp. Worcestershire sauce
- 2 tsp. fresh thyme leaves
- 2 bay leaves
- 1 cup pearled barley
- 3 carrots, peeled and sliced
- 1 turnip, peeled and cut into 3/4-inch pieces
- 1 Tbsp. red wine vinegar
- 1/4 cup chopped fresh parsley (optional)
Directions:
- Season the beef on all sides with 1 teaspoon salt and ½ teaspoon pepper.
- In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the butter and half the beef and cook until browned on all sides, about 5 minutes. Remove to a plate and repeat with the remaining beef. (Melt butter in a pot over medium heat. Brown ground beef, and season with salt and pepper.)
- Reduce the heat to medium and add the celery, garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, 3 to 5 minutes. Stir in the chicken broth, Worcestershire sauce, thyme, bay leaves, and 2 cups water, and bring to a boil.
- Stir in the beef and any accumulated juices and reduce the heat to medium-low. Simmer, partially covered, until the meat is almost tender, 1 to 1 ½ hours (it will not be fork-tender yet). Skim off any foam that rises to the top.
- Stir in the barley, carrots, turnip, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Cover and simmer until the barley is tender, 45 minutes to 1 hour. Stir in the vinegar and taste for salt. Remove the bay leaves, sprinkle with parsley, and serve.