Ingredients

• 1 tablespoon clarified unsalted butter
• 1 tablespoon olive oil
• 2 pounds beef shoulder, cut into 1/2-inch pieces
• Coarse salt and freshly ground pepper
• 2 small yellow onions, peeled and chopped
• 8 cups beef stock, plus more if necessary
• 1 bouquet garni of rosemary, thyme, and bay leaf tied in cheesecloth
• 3/4 cup pearl barley
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 parsnips, peeled and cut into 1/2-inch pieces
• 1 pound mixed mushrooms, cut into 1-inch pieces, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet

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Instructions

1. Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in 2 batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside. Add onions and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
2. Return meat to pot, and add stock. Bring to a boil. Reduce heat and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.