1 1/2poundsboneless beef chuckcut into bite-size cubes
1cupdry red wine
2cupslow sodium beef stockhomemade if possible
2cupsmushroomschopped (crimini or button)
4sprigs parsleyminced (reserve a small amount to garnish)
1teaspoonfresh rosemaryminced or, ½ tsp dried and ground
1/2teaspoonfresh ground pepper
1ouncecan tomato paste6size
1cuppot barleycan substitute hulled or pearl barley
Heat a large Dutch oven to medium high and add the oil and beef, sautéing briefly just until browned on all sides.
Add the onion, carrots, celery, mushrooms and garlic, sautéing for another two minutes, just until the onions are beginning to turn translucent.
Add the water, wine, stock, parsley, rosemary, salt and pepper. Reduce heat, cover and simmer on medium low for 45 minutes.
Add the tomato paste, tomatoes and barley, stirring well. Bring to a boil again, then reduce heat and simmer for another hour, or until the barley is cooked through and the beef is tender. Ladle into bowls and garnish with a sprinkle of parsley.