👨‍🍳 Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, until well-seared on all sides. Remove the beef and set aside.

   💡 Tip: Browning the beef in batches is crucial for developing a rich flavor base.
2. 2

   Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Sweating the vegetables helps to release their natural sweetness and flavor.
3. 3

   Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Add the rehydrated and chopped porcini mushrooms and the sliced fresh mushrooms. Cook until the fresh mushrooms have released their liquid and started to brown.

   💡 Tip: Caramelizing the tomato paste deepens its flavor.
4. 4

   Return the browned beef to the pot. Add the rinsed pearl barley, beef broth, bay leaves, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low.

   💡 Tip: Ensure the liquid covers the ingredients; add more broth or water if necessary.
5. 5

   Cover the pot and simmer gently for at least 2 hours, or until the beef is fork-tender and the barley is fully cooked and has thickened the stew. Stir occasionally to prevent sticking.

   💡 Tip: Low and slow cooking is key to tender beef and well-cooked barley.
6. 6

   Remove the bay leaves and thyme sprigs. Season the stew with salt and pepper to taste. If the stew is too thin, you can simmer it uncovered for a bit longer to reduce the liquid.

   💡 Tip: Adjusting seasoning at the end ensures the flavors are balanced.
7. 7

   Ladle the stew into bowls and garnish generously with fresh chopped dill before serving.

   💡 Tip: Fresh dill adds a bright, herbaceous contrast to the rich stew.