Beef & Barley Stew

Pat the beef very dry and season with 10 g of the salt and the pepper. Heat 30 ml oil in a heavy 6–7 litre Dutch oven over medium-high heat until shimmering. Brown the beef in 3 batches, leaving space between cubes, 3–4 minutes per side for 2 sides, until deeply crusted. Transfer to a bowl. Don't clean the pot.

Reduce heat to medium and add the remaining 15 ml oil, onions, celery, and mushrooms. Cook 8–10 minutes, scraping up fond as the vegetables release moisture, until the mushrooms are browned and the liquid has evaporated. Add garlic and tomato paste and cook 2 minutes, stirring, until the paste darkens to brick red.

Heat the oven to 325°F (165°C). Pour in the stock and Worcestershire, scraping the pot clean. Return the beef and its juices, add thyme and bay, and bring to a simmer on the stovetop. Cover and braise in the oven 1 hour 30 minutes. (Stovetop alternative: the lowest simmer with the lid slightly ajar, stirring every 20 minutes.)

Stir in the barley, carrots, and the remaining 5 g salt, making sure the barley is submerged (add 250 ml water if the liquid sits below the solids). Cover and return to the oven for 45–50 minutes, stirring once, until the barley is plump and tender and the beef is fork-tender.

Remove the thyme stems and bay leaves. Skim excess fat from the surface. Taste and adjust salt and pepper; scatter with parsley. To freeze: cool uncovered in shallow containers and refrigerate within 2 hours; freeze up to 3 months. The barley keeps absorbing liquid in storage, so add 150–250 ml water or stock per quart when reheating to a steady simmer.