°2-pound boneless roast beef, trimmed and cut into 1-inch cubes
°2 tablespoons, more vegetable oil if needed
°Salt as needed
°Black pepper as required
°1 medium onion, diced
°4-5 large carrots, peeled and diced
°6 cloves garlic
°16 ounces Cremini mushrooms, trimmed and quartered
°1~28 ounces whole tomatoes, including juice
°1 tablespoon fills better than broth ~ beef flavor, or 2 large cubes of broth
°64 oz beef broth
°Fresh thyme 4~6 branches
°Sprig of fresh rosemary 1
°2 dried bay leaves
°3/4 cup Pearl Barley
°1 cup frozen green beans, thawed and well drained
°1/8 tsp granulated sugar
°1/2 tsp Worcestershire sauce
1. Pat meat dry with paper towels. Seasoning with salt & pepper. Heat 1 tablespoon oil in a large saucepan over medium-high heat until it begins to sparkle. Add the beef in batches and cook until golden brown on all sides. Place the meat on a plate and set aside. Continue with the remaining beef, adding oil as needed. Reduce heat during the browning process, if necessary, if the meat or bottom (small brown pieces on the bottom of the pan) begin to burn.
2. Add the onion and carrots to the skillet, scraping the bottom of the skillet to loosen the browned pieces and cook over medium heat until they begin to soften, about 4 minutes. Add the mushrooms and garlic and cook until the mushrooms soften, another 4 minutes or so.
3. Return the browned beef and juices to the pan. Add 1/4 tsp black pepper to the pan. Mash the whole tomatoes by hand and add to the skillet. Add the remaining ingredients and bring to a boil.
4. Reduce heat and simmer, partially covered, until cooked