INGREDIENTS
4 cups
unsalted beef stock
1 1/2 cups
chopped onion
1 cup
uncooked hulled (whole-grain) barley
1 cup
water
1 cup
sliced celery
1 1/2 tsp
kosher salt
1 tsp
black pepper
6
garlic cloves, minced
4
large thyme sprigs, plus leaves for garnish
3
bay leaves
1/4 cup
unsalted tomato paste
2 tbsp
olive oil, divided
2 lb
beef stew meat, divided
2 1/2 cups
(1-in.) pieces carrot