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1
Preheat the oven to 275 degrees F.
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2
Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid.
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3
Set aside.
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4
In a Dutch oven over medium-high heat, add the butter and olive oil.
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5
Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef.
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6
Be careful to cook the beef in batches if there isn't enough space.
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7
(Overcrowding will cause steaming, not searing.)
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8
Sear the cubes on each, and side then remove to a plate with a slotted spoon.
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9
In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper.
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10
Saute until tender, about 8 minutes.
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11
Raise the heat and pour in the wine.
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12
Using a wooden spoon, scrape up any bits on the bottom of the pan.
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13
Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth.
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14
Cover with the prepared parchment paper and cook in the oven for 2 hours.
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15
At the 2 hour mark, remove the parchment, taste, and season with salt, if needed.
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16
Add the barley, and stir in 1 cup of water if the stew looks too dry.
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17
Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes.
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18
Remove from the oven and garnish with chopped parsley.
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19
Serve with Crusty Pepper Bread.
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20
Preheat the oven to 350 degrees F.
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21
Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides.
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22
Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.
