Here’s what I made last time:

2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes

3 Tbsp olive oil

1 1/2 cups chopped carrots (about 3)

1 cup chopped celery (about 2 ribs)

2 cups chopped yellow onion (1 large)

3 Tbsp tomato paste

1 1/2 Tbsp minced garlic (4 cloves)

64oz low-sodium chicken broth or beef broth

1 Tbsp soy sauce

2 tsp Worcestershire sauce

2 tsp minced fresh rosemary, or 1/2 tsp dried

2 tsp minced fresh thyme, or 1/2 tsp dried

Salt and freshly ground black pepper

1 cup pearl barley

3 Tbsp minced fresh parsley

Brown meat in oil, reserve. Sautee veggies to soften. Deglaze pot, dump it all in, simmer 40 minutes.