1. Season beef with salt and pepper to taste. 2. In a large pot, heat 1 tablespoon oil over med-high heat. 3. Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches. 4. Remove with a slotted spoon to a warm plate. 5. Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes. 6. Add bay leaves and thyme; saute for 1 minute. 7. Return beef and any accumulated juices to the pot and add stock; bring to a boil. 8. Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours. 9. In a skillet, heat the remaining oil over medium heat. 10. Add carrots and celery; saute for 2 minutes. 11. Add mushrooms and saute until lightly browned, about 5 minutes. 12. Add barley and saute for 1 minute; set aside. 13. Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds. 14. Discard any fat and gristle. 15. Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat. 16. Decrease heat and simmer until barley is tender, about 40 minutes. 17. Discard bay leaves; taste and adjust seasoning with salt and pepper. 18. Ladle into heated bowls and garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
