2 Pounds Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
2 Tablespoons, Plus More As Needed Vegetable Oil
As Needed Salt
As Needed Black Pepper
1 Medium Onion, Diced
4-5 Large Carrots, Peeled and Diced
6 Large Cloves Garlic, Rough Chopped
16 Ounces Cremini Mushrooms, Trimmed and Quartered
1~~28 ounce Can Whole Tomatoes, Including Juice
1 Heaping Tablespoon Better than Bouillon~Beef Flavor, or 2 Large Bouillon Cubes
Beef Stock 64 Ounces
Fresh Thyme 4~6 Sprigs
Fresh Rosemary 1 Sprig
2 Dried Bay Leaves
3/4 Cup Pearl Barley
1 Cup Frozen Green Beans, Thawed and Well Drained
1/8 Teaspoon Granulated Sugar
1 1/2 Teaspoons Worcestershire Sauce
1. Pat the meat dry with paper towels. Season lightly with salt and pepper. Heat 1 Tablespoon of oil in a large Dutch oven, over medium high heat until it begins to shimmer. Add the beef in batches and cook until well browned on all sides. Remove the browned meat to a plate and set aside. Continue with remaining beef, adding more oil as needed. Lower the heat through the browning process, as needed, if the meat or fond (little brown bits on the bottom of the pan) begin to burn.
2. Add onion and carrots to the pan, scraping bottom of pan to loosen any browned bits and cook over medium heat until they just begin to soften, about 4 minutes. Add the mushrooms and garlic and cook until mushrooms soften, another 4 minutes or so.
3. Return the browned beef, as well as any juices that have accumulated to the Dutch oven. Add 1/4 teaspoon black pepper to the pan. Crush the whole tomatoes with your hand and add to the pan. Add the rest of the ingredients and bring to a boil.
4. Reduce the heat and simmer, partially covered, until the barley is cooked and the beef is tender, about 1 hour.