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1. Saute one onion over medium heat in your dutch oven until golden brown and soft.
2. Add 2.5 # beef stew meat chunks (2″ approx) with any extra fat or gristle removed.
3. Salt and pepper well and brown meat on all sides.
4. Add 7 medium carrots cut in big chunks, 1 handful of pearled barley, and approx 1 quart chicken stock (to almost cover vegetables and meat but not completely).
5. Add a boquet garni (2 sprigs of parsley, fresh thyme and 2 bay leaves tied together with string).

If you don’t have fresh thyme a tsp or so of dried is just the same or just make it up. The herbs are nice and bay leaf is important but the beef is the star here.

6. Cook covered over very low heat for 2 hours.

7. Then, uncover and add about 6 medium potatoes, peeled and cut into chunks. Cover and cook for another 30 - minutes to 1 hour until potatoes are soft. This all depends on how much time you have and how big your potato pieces are. I cooked mine today for 3 hours total and it’s so good.
The meat falls apart and is delicious.

8. The last important thing is that I add a couple of handfuls of frozen peas when the stew is done. It adds the perfect color and a little snap in the finished dish.

9. Salt and fresh pepper to taste.