2 - 3 tablespoons olive oil

1 1/2 pound chuck roast, trimmed of any fat and cut into 1” pieces

1 large onion, diced

1- 2 tablespoons tomato paste

3 ribs celery, chopped

2 leeks, white and light green parts, washed well and sliced into rounds

3 parsnips, peeled and cubed

3 carrots, peeled and cubed

salt and freshly ground black pepper, to taste

6 – 8 cups low sodium beef stock (or a combination of beef & chicken stock)

fresh thyme sprigs

2 bay leaves

2 potatoes, peeled and cubed

½ cup barley

1 small bunch fresh parsley, chopped

Directions

Add olive oil to a large dutch oven over medium-high heat.

Season the beef with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Remove beef from pot and transfer to a plate.

Add additional oil if needed to the pan, then add the onion, celery, leeks, parsnip, carrots, and sauté for about 15 minutes. Season with salt and pepper.

Add the beef back to the pot and enough broth to cover everything generously, then add the thyme and bay leaves.

Bring to a boil, then lower the heat and cover, simmering for an hour, or until the beef is tender. The cooking time will depend on the quality of the meat.

Add the potatoes and the barley, cook 30 minutes or until tender.

Sprinkle the stew generously with parsley and serve with a nice piece of soda bread. It tastes even better the next day.