A two-hour stew that I make on Sunday and eat for three days. Cheap, filling, easy to forget about while it cooks.
The cut is chuck, on the bone if you can find it. Cubed by the butcher, two pounds. Salted aggressively the night before if I remember, an hour before if I don't.
Dredged in flour, browned in a Dutch oven in batches because crowding ruins it. The browning is the whole point — that's where the flavour lives. Don't rush this part.
Two onions, three carrots, three celery stalks, all chopped roughly. They go in after the beef comes out, sweated in the same pot, picking up the browned bits.
Garlic, six cloves, smashed. A tablespoon of tomato paste, cooked off until it darkens. A glass of red wine I'd happily drink. Beef stock to cover.
Beef back in. Bay leaf, thyme sprigs, a parmesan rind if there's one in the freezer. Lid on, oven at 160°C, two hours. Don't touch it.
Barley added in the last 45 minutes. A cup is plenty — it doubles. Check seasoning at the end.
Bread on the side, butter, parsley scattered over each bowl. Better tomorrow.