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- Step 1: Brown the Beef: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the 2 pounds of beef cubes and brown them on all sides. Remove the beef and set it aside.
- Step 2: Sauté Vegetables: Add the chopped onion, carrots, celery, and 2 minced garlic cloves to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
- Step 3: Add Broth and Barley: Return the beef to the pot. Pour in the 6 cups beef broth, 2 cups water, 1 cup barley, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt, and pepper. Bring the mixture to a boil.
- Step 4: Simmer: Reduce the heat to low and simmer for 1-1.5 hours, or until the beef is fork-tender and the barley is cooked.
- Step 5: Add Worcestershire Sauce: Stir in the 1 tablespoon Worcestershire sauce. Let simmer for a few more minutes to allow the flavors to meld.
- Step 6: Serve: Taste and adjust seasoning if needed. Serve hot and enjoy!
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