Serves
Makes 6 servings
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces London broil, cut into 3/4-inch cubes
- Sea salt and freshly ground black pepper
- 1 yellow onion, cut into 1/2-inch dice
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 1 celery ribs, cut into 1/2-inch dice
- 4 ounces cremini mushrooms, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 6 to 8 cups low-sodium beef broth
- 1 bay leaf
- 1/2 cup pearled barley
- 2 tablespoons chopped fresh thyme
- 1 tablespoon red wine vinegar (optional)
Procedure
To a large saucepan or Dutch oven set over medium-high heat, add 1 tablespoon oil; season beef with salt and pepper. When oil is shimmering, add beef to the pan, in batches, and cook until browned on all sides, about 8 minutes. Use a slotted spoon or spider to transfer the beef to a plate.
To the same pan, add the remaining 1 tablespoon oil. When oil is shimmering, add onion, carrot, and celery and cook until vegetables are browned and tender, about 8 minutes. Add the mushrooms and cook until tender, about 5 minutes more. Stir in the garlic and tomato paste and cook until fragrant and caramelized, about 2 minutes.
Add the red wine and bring to a boil; use a silicone spatula or wooden spoon to scrape up the brown bits from the bottom of the saucepan. Continue to cook until the wine has reduced by half, about 3 minutes.
Stir the browned beef and beef broth into the pan and add bay leaf. Bring the liquid to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, until the beef is tender, about 1 hour.
Add the barley and cook, covered, until al dente, about 20 minutes. Stir in thyme and continue to cook, uncovered, until the barley is tender, about 10 minutes more. Taste and adjust seasoning with salt, pepper, and vinegar.
