Step 1

Dice the beef and season with salt and pepper. Toss with a little olive oil. Heat a large saucepan over medium heat. Sauté the beef in batches until browned. Remove to one side.

Step 2

Add the remaining oil to the pan. Sauté the onion, garlic, carrot, and celery until lightly browned. Add the beef back to the pan, along with the bay leaf and chopped rosemary. Sauté for 1 more minute.

Step 3

Add the stock, cover, and simmer gently for approximately 1 hour until the beef is tender. Add barley and cook for a further 30 minutes.

Step 4

Season with salt and pepper, stir through parsley, and serve with warm crusty bread.