Using your favorite Dutch Oven, heat oil over medium-high heat. After coating the beef with flour, add to Dutch Oven in batches, in order that each piece may become browned all over. Transfer to a plate in order to drain any fat from the meat.
Increase heat to high on Dutch Oven to cook carrots, onions, garlic, mushrooms, celery, sage and thyme….and for Heaven’s sake, remember the Bay Leaf! Stir mixture adding in sea salt and freshly ground pepper. Stir mixture and remember to scrape off the brown parts from the bottom of the pot.
Then add beef, tomatoes; bring to a boil and reduce heat to simmer for about 1 ½ hrs or until beef is tender. Then add the pearl barley, covering Dutch Oven; simmer for about 30 minutes, or until barley is tender. Let cool for 10 minutes; then can refrigerate for up to 2 days, and you can reheat and serve.
Makes 6 – 8 servings. – served as a full meal with crusty rolls or baking powder biscuits.