A hearty stew made with tender beef, pearl barley, mushrooms, and vegetables simmered slowly for deep, comforting flavor.

1 pound beef chuck, cut into 1-inch pieces

1 tablespoon butter or cooking oil

1 medium onion, finely chopped

3 to 4 carrots, peeled and sliced

2 to 3 celery stalks, sliced

2 to 3 garlic cloves, minced

1 dried bay leaf

2 to 3 potatoes, peeled and diced

2 medium tomatoes, peeled, seeded, and chopped (optional)

1/3 cup pearl barley

8 to 10 cups beef, chicken, or vegetable broth

6 to 8 ounces fresh mushrooms, sliced

Salt, to taste

Ground black pepper, to taste

1 to 2 tablespoons fresh parsley, chopped

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1. Place the beef in a pot, cover with water, season lightly with salt, and simmer until tender. Strain and reserve the liquid.

2. In a large pot, heat butter or oil and cook onion, carrots, celery, and garlic until soft.

3. Add bay leaf, potatoes, tomatoes, and reserved liquid with additional broth. Bring to a boil.

4. Stir in barley and simmer for 20 minutes.

5. Add mushrooms and cook until tender. Remove bay leaf.

6. Return beef to the pot, adjust seasoning, and stir in parsley before serving.

Adjust broth quantity for desired consistency. Flavor improves after resting.