Beef and Barley Stew

Today it is cold and rainy in the usual sunny L.A. and I thought what's better than a hearty stew full of robust and earthy flavors that will take you back to Mom's homecookin' and if it doesn't then you didn't know her well enough. This stew needs a nice crusty bread so you can sop up all the mouthwatering broth.

adapted by Sunny Anderson
Serves 4-6

1 tablespoon butter
1 tablespoon olive oil
1 1/2 pounds beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup baby-cut carrots, sliced into 1/4-inch discs
1 parsnip, peeled and chopped
1 stalk celery, trimmed and chopped
1 small onion, chopped 
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian or Smoked paprika
2 cups dry red wine, such as shiraz
2 bay leaves
4 cups beef broth

1 cup pearled barley (rinsed and drained)
Chopped parsley, for garnish

1. Preheat the oven to 275 degrees F.
2. Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
3. In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. 
4. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. 
5. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. 
6. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
7. After 2 hours of cooking, remove the parchment, taste, and season with salt, if needed. 
8. Add the barley, and stir in 1 cup of water if the stew looks too dry. 
9. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, about 45 minutes. 
10. Remove from the oven and garnish with chopped parsley. Serve with a crusty bread or no-knead peasant bread (recipe to follow).