Hearty Beef Barley (Print Version)

# Ingredients:

01 - 2 pounds chuck beef roast (boneless), sliced into 1 1/2-inch thick pieces.
02 - Black pepper and kosher salt.
03 - 1 tablespoon oil from canola.
04 - 3 big carrots (10 ounces), chopped into cubes.
05 - 1 big yellow onion (12 ounces), chopped into cubes.
06 - 2 sticks celery (6 ounces), chopped into cubes.
07 - 4 mid-sized cloves of garlic, coarsely chopped.
08 - 3 quarts stock made from chicken.
09 - 2 twigs of fresh thyme.
10 - 1 leaf from bay tree.
11 - 5 black peppercorns, whole.
12 - 1 cup barley that's pearled (7 ounces).
13 - 1/2 teaspoon fish sauce from Asian market (if you want).
14 - Fresh parsley, finely chopped for topping.

# Instructions:

01 - Put salt and pepper on beef, then cook it in hot oil bit by bit till it gets nice and brown all over, taking about 5 minutes each side.
02 - Throw in the carrots, onion, celery, and garlic, cooking till they're slightly brown while scraping any stuck bits from the pot.
03 - Pour in stock, chop beef into smaller bits, put herbs in little bag. Let it bubble gently till beef gets soft, about 1-2 hours.
04 - Take out bones and herb packet, put in barley and the veggies you set aside. Cook another 30 minutes till everything's soft.
05 - Add salt and pepper to taste, thin with water if it's too thick. Sprinkle parsley on top before serving.

# Notes:

01 - You can swap in short ribs instead of chuck roast.
02 - Homemade chicken stock works better than store beef stock.
03 - Keeps well in freezer for 3-6 months.