Tender beef chunks, perfectly cooked barley and all the hearty vegetables.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 min.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 min. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil and reduce heat and simmer, covered, until barley is tender, about 45 min.

Remove and discard thyme sprigs and bay leaf. Stir in parsley, season with salt and pepper, to taste.

Enjoy!